Lobster Sun Dried Tomato Wild Mushroom Risotto Recipes

GORDON RAMSAY'S TOMATO AND MUSHROOM RISOTTO

Steps:

• In a large saucepan sauté the shallots with the olive oil for about 3 to 4 minutes and then add the mushrooms and continue to sauté for another 5 minutes, stirring frequently until softened.
• Stir in the rice and cook for another minute or two. Add the wine, stir and cook until absorbed. Pour in a quarter of the chicken broth, bring to a boil and cook until absorbed, stirring frequently.
• Gradually stir in the rest of the broth over a period of about 15 minutes, adding more as each previous amount is absorbed. This helps to give you a creamy risotto.
• When the rice is al dente, mix in the tomatoes and herbs. Check the seasoning and stir in the cheeses. Serve in warmed bowls topped with shaved aged Parmesan.

LOBSTER FARROTTO WITH LOBSTER MUSHROOMS AND ZUCCHINI

Steps:

• Heat the lobster stock in a saucepan over medium heat. Add the lobster tails and cook for 10 to 12 minutes. Remove to a sheet tray and set aside to cool. Reserve the stock for later. Remove the meat from the shells and cut into nice bite-sized pieces.
• To a large skillet, add the mushrooms and cook, stirring occasionally, until brown, 8 to 10 minutes. Add a drizzle of olive oil and some salt. Remove from the heat. Dice half of the sauteed mushrooms and leave the other half whole for garnish.
• Heat a large high-sided saute pan over medium-high heat with some olive oil. Add the onion and some salt and sweat until translucent, 5 to 7 minutes. Add the farro and stir to coat in the onions and olive oil. Toast for 5 minutes, then add the wine. Season with salt, then allow the wine to reduce, stirring occasionally, until it's almost completely absorbed. Add the tomato paste and stir to combine. Begin to add the stock 2 ladlefuls at a time. Cook, stirring frequently, until the stock has absorbed into the farro. Repeat adding the stock two more times until the farro is tender but still has some bite to it. (There may be leftover stock.) Stir in the zucchini. Add the butter and Parmesan and stir vigorously to combine. The farro should be loose and creamy. Fold in the diced lobster mushrooms, diced lobster meat and chives.
• Plate the farrotto and garnish each portion with a slice of lobster mushroom. Garnish with the micro basil.

DRIED WILD MUSHROOM RISOTTO

Steps:

• Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer.
• Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper.
• Soak porcini in a bowl of warm water for 30 minutes. Set aside.
• Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.

MUSHROOM AND SUN-DRIED TOMATO RISOTTO

Steps:

• Bring broth to a simmer in a medium-size saucepan.
• Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
• Using a slotted spoon, transfer the mushrooms to a plate.
• When cool enough to handle, coarsely chop them.
• Cover the broth and keep warm over very low heat.
• In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
• Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
• Add the rice and stir with a wooden spoon for 2 minutes.
• Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
• Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
• This should take about 30 minutes.
• Spoon onto plates and sprinkle some truffle oil over each serving if you like.

LOBSTER, SUN-DRIED TOMATO & WILD MUSHROOM RISOTTO

Steps:

• 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.

RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
• In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
• Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
• Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.