Recipe: Lobster Mushroom Risotto
Ingredients: (NOTE: Carnaroli Rice to Liquid ratio is 4:1 | Arborio Rice to Liquid ratio is 3:1)
1 Large OR 2 Small to Medium sized Lobster Mushroom(s)
1 Medium OR 2 Small Shallot(s) chopped
2-3 Fresh Garlic chopped OR 2 tsp. Confit Garlic
1 - 1.5 tbsp. Unsalted Butter
1.5 cups Carnaroli Rice OR Arborio Rice
6 cups of Fish Stock and Water combined OR 4.5 cups of Liquid if using Arborio Rice
1/2 cup of White Wine
Fresh Parmesan Cheese (for grating)
Fresh Thyme (Optional)
Salt and Pepper
Preparations:
Clean the mushroom if needed with a soft brush or cloth, but don’t wash or rinse with water as it’ll turn slimy and spongy. Slice them up to sauté in pan
Don’t rinse the rinse at all as you want the starch that’s on the outside of the grain
Make sure liquid (stock/water) is heated ahead of time. Should be hot!
Steps:
Add some butter and olive oil into medium heated pan to sauté chopped shallots
Add some salt and chopped garlic OR confit garlic once shallots have changed color to light golden
Once everything has deepened to a golden color then start adding sliced mushroom pieces in batches. Place them in single layer and don’t overcrowd enabling them to cook and brown properly without releasing any additional liquid
Once all mushroom slices have been cooked then add a bit more oil in pan and add all the rice
Toast the rice in the pan till it changes slightly golden in color and is coated completely in oil
Then add all the white wine and start stirring
Keep stirring till only a bit of liquid is still remaining in the pan then start adding your stock/water liquid little at a time while stirring the rice around. As the rice absorbs the liquid keep adding the stock/water mixture. Trick is to keep stirring as that’s what helps to release the starch in the rice and never let it go dry. You add the liquid when there’s only a bit left in the pan
If using Carnaroli Rice then it may take 40-45 mins. If using Arborio rice then may take 20-25 mins of cooking time
Add Salt and Pepper to taste
Keep extra liquid on hand incase more is needed
Cook the rice (and stirring all the while) till it puffs up a bit and El Denté in texture
Then add all the cooked mushrooms back in the pan with the rice and add more liquid if needed. You don’t want the liquid to disappear as the consistency of the Risotto should be ‘wet’ and loose
Add some Fresh Thyme for extra herb kick
Grate Fresh Parmesan near the end as much or as little as you like and stir it all together
Once all combined then Serve It Up! Enjoy :)