Best 6 Lobster Sun Dried Tomato Wild Mushroom Risotto Recipes

25 BEST EASY AND CREAMY RISOTTO RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

LOBSTER, SUN-DRIED TOMATO & WILD MUSHROOM RISOTTO

Steps:

• In a 2-cup glass measuring cup, pour hot water over dried porcini mushrooms. Let sit 15 minutes to reconstitute. Remove plump mushrooms from water (saving water), dice and set aside. Strain "mushroom water" through a fine strainer or cheesecloth and set aside. In a large, heavy sauce pot, melt half of the butter and saute the onions, fennel and sun-dried tomatoes until the onions are almost golden brown. Add the rice and stir to coat the grains, then add the fresh mushrooms. Add the "mushroom water" and stir until it has been absorbed. Add 2 cups of the stock and simmer until absorbed. When the stock is absorbed, add 2 more cups, stirring constantly, until all the stock has been absorbed by the rice. When the rice is tender and all the stock has been used, add the porcini mushrooms, lobster, cheese, the remaining butter and the cream. Garnish the rice with the chopped herbs.

LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
• Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
• Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
• Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO

Steps:

• Bring broth to a simmer in a medium-size saucepan.
• Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
• Using a slotted spoon, transfer the mushrooms to a plate.
• When cool enough to handle, coarsely chop them.
• Cover the broth and keep warm over very low heat.
• In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
• Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
• Add the rice and stir with a wooden spoon for 2 minutes.
• Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
• Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
• This should take about 30 minutes.
• Spoon onto plates and sprinkle some truffle oil over each serving if you like.