Crimini Mushroom and Lobster Risotto A luxuriously rich in texture and flavour dish that hosts wonderful hints of earthy mushroom, sweet lobster, all held in the creamy folds of the beautifully textured rice. Truly a weekday or weekend meal that will leave you feeling comforted and blessed!
Song of the day: “The Way You Make Me Feel” by Micheal Jackson.
[This post is sponsored by Mushrooms Canada. We’ve been compensated but -as always- all opinions are our own.]
Crimini Mushroom and Lobster Risotto. The aromas remind us of those beautiful waters, the rice our great growing lands, and everything in-between the blessings that life has to offer us. If you want comfort and luxuriousness, this recipe has it all. Give it a try!
Fall is in the air
I have to say it has been a very peculiar year, weather has been very inconsistent, seasons confusing, and living life like we have not lived it before. Less hugging, minimal physical socialization, and having to keep ourselves from the beauty of what we knew life to be.
The past few mornings came with a crispness in the air and winds making our transition from summer to fall. Being totally honest I really don’t like it. As I get older, cold and snow are not my best friend, however, I am one to make the best of any situation to create peace in my mind and look towards things that I love to carry me through these seasons. Usually, we are just getting back from Italy and days on the beach in the sea water and basking in the sun. This year that is not the case with the series of most unfortunate events so that has added some distaste in me, furthermore there was not really any summer! Consequently, I am in survival mode!
Cry no more
It may seem that we are against all odds but I say stand up, smile, open your hearts, and most of all COOK! Cooking for me is an expression of gratitude and passion that I have for all the things this planet we call Earth gives us. Let’s not forget the amazing people behind all that great food. Years ago when I was in my searching years looking to balance my life and achieve ultimate happiness, a teacher said to me ‘live life in gratitude, the rest will follow’. So guess what I did? Yes, you’re right, I live my life in gratitude.
Every moment, every comment, every recipe, shopping, working, etc. I do fall sometimes, but I dust my knees off and get back at it! Not one to cry over spilled milk, that is why they invented paper towel! lol
Without further ado
It may seem that I am rambling this morning, just expressing what I am feeling at this moment, however, what I really want to do is share a wonderful recipe with you. One that will soothe the chills of the season and also tantalize your tastebuds in the most beautiful and luxurious way! So with that being said, I invite you into our kitchen to cook with me, and let’s make this Crimini Mushroom and Lobster Risotto!
Some shopping is in order
Before we can get into the nitty-gritty of this dish, we need to gather up some ingredients, and also some shopping may need to be done so here is the list:
- Crimini mushrooms
- Carnaroli rice (or Arborio)
- Lobster tails (fresh if you can get it)
- E.V.O. oil
- White wine
- Fresh basil
- Fresh parsley
- Grated Parmigiano
- Dried red chilies
- Vegetable broth
- Pureed stewed tomato
- Salt and pepper
Time to get cooking!
Now that we have all the ingredients together, it is time to get that stove top roaring and start cooking! I used a wok because it has a nice bottom and gives me that consistent temp I need to cook the rice. Another idea would be to use a cast pot that would also work! However, if you don’t have it, either a deep round saucepan works just as well.
- So first I want to take the lobster out of the shell and cut it into bite-size pieces. Don’t throw out that shell, I put it into the pot with the vegetable stock and simmer it on very low heat. This is going to build our flavour and bring that sea flavour to the mix.
- Secondly, start to sauté your onions and garlic in the pan with the olive oil. I always season at this point with salt and pepper. You also want to crush a bit of that dried red chilies now and add it to the pan.
- Thirdly, in goes our rice and we want to stir and toss until all those rice grains are beautifully coated, with the addition of some white wine! The end result, quite a building of flavour at this point!
- Fourthly, this is where patience and love get into the picture. We slowly add the broth, ladle by ladle, and continue stirring. You want to get just enough broth to barely cover the rice. this goes on for about 20-25 minutes until the rice starts looking very creamy and you can see the rice slowly fold back into itself as the spoon cuts through. Just before that, in goes the lobster morsels.
We are almost done, just some last luxurious touches!
5. Lastly, we want to add a nice dollop of butter, some grated Parmigiano, and some tomato puree. A quick loving stir to incorporate. Take off heat and cover, let sit for a few minutes.
Time to serve!
This is the best part. Time to plate, and furthermore we need some garnishing of fresh chopped parsley, a dusting of Parmigiano, and if you want, a drizzle of olive oil or even white truffle oil, if you like! The aroma is amazing. I can smell the lobster, and it looks amazing. Love the colour, the mushrooms peeking through the rice. The lobster moist, tender, perfectly cooked. I just have to taste it, however need to first pour a glass of white wine. A beautiful clear Pinot Grigio!
The flavour is wonderful, the sweetness of the lobster pairs so well with the earthy mushrooms and that rice and its creaminess holds those flavours in a wonderful embrace of richness, combined with a nutty bite of texture. The Parmigiano offers a nice change to awaken and heighten the flavour to another level and the basil is always a welcome touch. I love that backdrop of tomato, it is subtle but equally delicious in its note!
I love this risotto. It is so comforting, warm, and delicious. Having the family participate is a great way to bond and have fun. It is also a good way to teach them how to cook. Risotto is a great dish because it demands attention and lots of love. You can take turns stirring and pouring in the broth. One can add the butter and cheese at the end and another can plate when it is ready. It is the most fulfilling feeling when you sit down to a meal that everyone has helped to prepare! As a result, happy family, happy life!
Why not get the chill of Fall off your bones and whip up a beautiful pot of this Crimini Mushroom and Lobster Risotto, in addition, gather the family for some quality time. Life is a beautiful thing I think, don’t you?
From our kitchen to yours!
Song of the day: “The Way You Make Me Feel” by Micheal Jackson.Print
Crimini Mushroom and Lobster Risotto. Talk about luxury in a bowl. Beautifully cooked al dente rice meets earthy sweet mushroom risotto in a loving embrace of creaminess and flavour. A perfect weekday or weekend meal leaving you feel comforted and blessed!
- 3/4 cup Carnaroli rice
- 10–12 Crimini mushrooms sliced
- 2 medium-size lobster tails
- 1/2 yellow onion minced
- 1 clove garlic minced
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1/4 cup white wine
- 8 cups of vegetable broth
- 2 Tbsp tomato sauce or tomato passata
- 1/4 cup fresh chopped parsley
- pinch of red chili flakes
- Salt and pepper to taste
- Take lobster tails out of shell and chop into bite-size pieces.
- Place broth on a low heat to simmer and add the shell of the lobster tails.
- In a deep saute pan or cast pot drizzle in olive oil and one tablespoon of the butter.
- Toss in onion and garlic and chilies flakes, saute for about 2 minutes or until onion becomes translucent. Then, add the mushrooms and cook for another 2 minutes. Sprinkle with fresh parsley.
- Pour in rice and stir, making sure that all the rice is coated with the butter/oil/onion/mushroom mixture. Toast for about 1 minute.
- Drizzle in white wine and stir until all the wine dissipates about 2 minutes. Then start to add vegetable broth 1 ladle at a time. Keep stirring until broth is almost all gone, then add another.
- Keep stirring all the while the broth is being added. The rice should be al dente in texture so I would say around 20-25 minutes on medium heat.
- At about the 18-minute mark add in the lobster bits and stir well.
- When the rice is just about done, add the grated parmigiana, tomato puree and butter. Take off heat, stir, and cover for about a couple of minutes.
- Stir before serving and garnish with some parsley, fresh basil leaves, and grated Parmigiano Reggiano.
- Ready to serve!
- If you want you can drizzle some olive oil at the end for garnish or even white truffle oil. However, be careful not to over do the truffle oil it is quite overpowering and only demands a drop.