Lobster Mushroom Risotto

Kravings.Blog's picture

Sep. 22, 2015

Prepared with a fresh Lobster stock, this Risotto is indulgent with Cremini Mushrooms, Lobster chunks and red Caviar.


Olive oil 1 Tablespoon
Butter 2 Tablespoon
Arborio rice 1 1/2 Cup (24 tbs)
Onion/Shallots 1 Cup (16 tbs) ((1/2 Standard size))
Garlic 3 Clove (15 gm)
Cremini mushroom 8 Ounce , sliced
White wine 1/2 Cup (8 tbs)
Lobster stock 6 Cup (96 tbs)
Lobster meat 1 Cup (16 tbs)
Parmesan 1/2 Cup (8 tbs) , grated
Freshly chopped parsley 1 Tablespoon
Caviar 1 Teaspoon
Salt To Taste



1. Heat olive oil with butter. Saute cremini mushrooms and set it aside.

2. In the same pan, add butter. Drop onion and garlic and cook that well.

3. Add arborio rice, cook for a minute.

4. Pour white wine and cook until wine is evaporated. 

5. Keep adding stock, a little at a time and cook until it evaporates and the rice is cooked al dente.

6. Add mushrooms, lobster chunk, parmesan and parsley. Drop in some red caviar and mix well.



7. Serve the risotto. 

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4