LOBSTER, SUN-DRIED TOMATO & WILD MUSHROOM RISOTTO

LOBSTER, SUN-DRIED TOMATO & WILD MUSHROOM RISOTTO image

Yield 6

Number Of Ingredients 15

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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.

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.