Mushroom Risotto with Lobster and White Asparagus

Name: Mushroom Risotto with Lobster and White Asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 Entrées

If you’ve ever watched Chopped on the Food Network, you’ll know how fun, and sometimes challenging, it can be to create a recipe from a few ingredients. That’s what happened when my MeatOrVegan.com partner brought over white asparagus, lobster tails and mushrooms and asked me to create something magical using these ingredients. I was fortunate to have “pantry items” of rice, truffle butter, vegetable stock and white wine so I quickly put together a delicious risotto. This truffle mushroom risotto pairs well with the decadent meat of the lobster tail and the woody flavor of the asparagus.

Tips:

To add another layer of richness, sprinkle 1/2 tbsp of parmesan on top of each risotto dish.
Monitor your lobster meat carefully under the broiler so it doesn’t overcook and become tough.
Taste the risotto every 2-3 minutes during the last 10 minutes of cooking to ensure you don’t overcook your rice.
Since the risotto takes about 30 minutes to cook, you can keep your lobster meat and asparagus warm in a 170-degree oven.

Ingredients

1/2 cup short-grain rice (Arborio)
16 - 20 sprigs white asparagus (or green)
2 lobster tails (uncooked)
8-10 Shiitake mushrooms, sliced thin
1/4 cup onions, chopped
1 garlic clove, chopped
2 tbsps olive oil
1 tbsp truffle butter
1 cup vegetable broth, warm
1/2 cup dry white wine
Old Bay Garlic and Herb seasoning
Tony Chachere's
Salt and pepper

Steps

Step 1
Broil the Lobster
Using a sharp knife or cooking shears, cut the top of the lobster shell lengthwise all the way to you reach the tail. Gently lift the meat out of the shell, keeping the bottom connected and rest it on back on the shell. Season each tail liberally with Old Bay Garlic and Herb seasoning and a pinch of salt. Preheat broiler on high. Place the lobster tails on a baking sheet about 6 inches below the broiler. Cook the lobster 5-8 minutes or until the meat is opaque and cooked through. Remove the lobster tails from the oven and allow to rest. Once cooled, detached the meat from the shell and reserve the shells for the risotto.
Step 2
Cook the Asparagus
Wash and cut off the bottom woody parts of the asparagus and reserve them for your risotto. Place the asparagus on a baking sheet. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Place under the broiler for approximately 5-7 minutes or until a slight char is formed on the asparagus. Remove the asparagus from the oven.
Step 3
Make the Risotto
Place a deep frying pan on the stove over medium heat. Add 1 tbsp olive oil. When oil is hot with a slight smoke, add the onions, garlic, Shiitake mushrooms, uncooked rice, lobster shells, woody parts of the asparagus, and 1/2 tsp of salt, pepper and Tony Chachere’s. Stir to combine and sauté for 2 minutes. Add the dry white wine and stir to combine. Once the liquid is almost evaporated, add 1/4 warm vegetable broth and stir. When the liquid is almost evaporated, add another 1/4 warm vegetable broth. Repeat this process until you’ve used all the vegetable broth or the rice reaches al dente, whichever comes first (approximately 20-30 minute). Remove the asparagus parts and lobster tails and discard. Add 1 tbsp truffle butter and stir to combine. Remove the pan from the heat. Salt and pepper to taste.
Step 4
Plate Your Dish
Add half of the risotto to a plate. Top the risotto with 8-10 white asparagus slices. Slice your broiled lobster tail and add it to the side of the risotto. Repeat with the second plate. Serve.

Mushroom Risotto with Lobster and White Asparagus

Ingredients

Steps

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