Mushroom Lobster Risotto

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Издатель
Ingredients:
* 1 1/2 cups Arborio rice
* 4 cups chicken or vegetable broth
* 1/2 cup dry white wine
* 1 small onion, finely chopped
* 1 clove garlic, minced
* 1 pound lobster meat, cooked and chopped
* 1 cup sliced mushrooms
* 1/4 cup grated Parmesan cheese
* 2 tablespoons butter
* Salt and pepper to taste
* Fresh parsley, chopped

Instructions:
1. In a large pot or Dutch oven, heat the broth over low heat and keep it warm.
2. In a separate pot, heat the butter over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the rice and stir until it is coated with the butter and onion mixture. Cook for about 2 minutes, stirring constantly.
4. Add the white wine and stir until it is absorbed.
5. Begin adding the warm broth to the rice mixture, one cup at a time, stirring constantly and waiting until each cup is absorbed before adding the next.
6. After about 10-15 minutes of adding broth, add the chopped mushrooms to the risotto and continue to add broth until the rice is cooked and the risotto is creamy.
7. Once the rice is cooked, add the cooked lobster meat and stir gently to combine. Cook for an additional 2-3 minutes to heat the lobster through.
8. Season with salt and pepper to taste.
9. Serve the risotto hot, garnished with grated Parmesan cheese and chopped parsley.
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