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.
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Abigail Owusuwa
[email protected]I'm new to cooking risotto, but this recipe was easy to follow and turned out great.
Kalu Chima
[email protected]I made this recipe in a slow cooker, and it turned out great.
Shania Stennis
[email protected]I'm a vegetarian, so I used vegetable broth in this recipe instead of chicken broth.
Annick Kayembe
[email protected]I used cremini mushrooms in this recipe, and they worked great.
Md.Alamin Sarkar
[email protected]I'm not a fan of sun-dried tomatoes, so I omitted them from this recipe. It was still delicious.
Olive Namu
[email protected]I added a bit of white wine to the risotto, and it really enhanced the flavor.
Ali Fouda
[email protected]I used frozen lobster meat in this recipe, and it turned out great.
Peyton Bow
[email protected]I'm not sure I cooked the risotto long enough, because it was a bit al dente. Other than that, it was delicious.
mounir melhem
[email protected]This risotto is so creamy and flavorful. I could eat it every day.
Malik Waseem Sajjad
[email protected]I love the combination of flavors in this risotto. The lobster, sun-dried tomatoes, and wild mushrooms all work together perfectly.
Asa Joe
[email protected]This recipe is a bit pricey to make, but it's worth it for a special occasion.
Sujan Karki
[email protected]I've made this recipe several times, and it's always a hit. It's a great way to impress your guests.
chester adams
[email protected]This risotto was so good, I could have eaten the whole pot myself!
Lucy Adhiambo
[email protected]I'm a big fan of risotto, and this recipe is one of my favorites. The combination of lobster, sun-dried tomatoes, and wild mushrooms is perfect.
kobe carter
[email protected]I made this recipe for a dinner party, and it was a huge success. Everyone raved about the flavor and presentation.
Shahroz Bai 5
[email protected]This recipe was a bit time-consuming to make, but it was definitely worth it. The risotto was so creamy and flavorful, and the lobster was cooked to perfection.
Sammy Currency
[email protected]I'm not a huge fan of seafood, but I really enjoyed this risotto. The lobster was cooked perfectly, and the sun-dried tomatoes and wild mushrooms added a lot of flavor.
Jacque Estrada
[email protected]I made this recipe for a special occasion dinner, and it was a huge hit! Everyone loved the combination of flavors, and the presentation was beautiful.
Agnes Agnes
[email protected]This recipe was absolutely delicious! The lobster, sun-dried tomatoes, and wild mushrooms were all cooked to perfection, and the risotto was creamy and flavorful. I will definitely be making this recipe again.