Lobster, Sun-Dried Tomato & Wild Mushroom Risotto

Name: Lobster, Sun-Dried Tomato & Wild Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup hot water; 1/2 cup dried porchini mushrooms; 1 small, sweet onion, finely diced; 1/4 cup diced fennel; 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped; 1/4 pound unsalted butter; 7 cups fish stock*; 1 cup chopped assorted wild mushrooms (oyster, crimini, shiitake, etc.); 1 cup Arborio rice (Italian short-grain); 1 cooked lobster tail, chopped into small pieces; 2 ounces freshly grated parmesan cheese; 1/3 cup heavy cream; 1/4 cup chopped Italian parsley; 1/4 cup chopped thyme; *can use chicken broth.

Servings: persons

1 cup hot water
1/2 cup dried porchini mushrooms
1 small, sweet onion, finely diced
1/4 cup diced fennel
1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
1/4 pound unsalted butter
7 cups fish stock*
1 cup chopped assorted wild mushrooms (oyster, crimini, shiitake, etc.)
1 cup Arborio rice (Italian short-grain)
1 cooked lobster tail, chopped into small pieces
2 ounces freshly grated parmesan cheese
1/3 cup heavy cream
1/4 cup chopped Italian parsley
1/4 cup chopped thyme
*can use chicken broth.

1
["In a 2-cup glass measuring cup,", "pour hot water over dried porcini mushrooms. Let sit 15 minutes to reconstitute. Remove plump mushrooms from water (saving water), dice and set aside. Strain ""mushroom water"" through a fine strainer or cheesecloth and set aside.", "In a large, heavy sauce pot, melt half of the butter and saute the onions, fennel and sun-dried tomatoes until the onions are almost golden brown. Add the rice and stir to coat the grains, then add the fresh mushrooms.", "Add the ""mushroom water"" and stir until it has been absorbed. Add 2 cups of the stock and simmer until absorbed. When the stock is absorbed, add 2 more cups, stirring constantly, until all the stock has been absorbed by the rice. When the rice is tender and all the stock has been used, add the porcini mushrooms, lobster, cheese, the remaining butter and the cream.", "Garnish the rice with the chopped herbs."]

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup hot water, 1/2 cup dried porchini mushrooms, 1 small, sweet onion, finely diced, 1/4 cup diced fennel, and more.

Yes, Lobster, Sun-Dried Tomato & Wild Mushroom Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!