Lobster, Mushroom, Spinach Risotto

This recipe is the perfect balance of colors with the bright reds and pinks of the lobster nestled alongside the gentle white of the risotto and the brilliant green of the spinach.  The flavors also balance well.  The spinach is a slightly bitter taste that pares well with the soft, cheesy risotto and the salty, creamy sea taste of the lobster.

Me, I’ll take risotto any way you can think of making it, but this one?  Tops.

Risotto has such a reputation for taking a long time to cook while the said cook stands over the stove with limp hair and a little damp with the heat as they endlessly stir and stir.  It doesn’t have to be so serious.  Just some coming back to the stove to stir, add more liquid, move away and repeat as needed, but not continuously.

Lobster, Mushroom and Spinach Risotto

2 tablespoons olive oil
8 oz. mushrooms, cleaned and sliced
1/4 cup white wine
1/4 t. salt
2 teaspoons lemon juice
3oz. or 4 cups lightly packed spinach, washed, drained and deribbed
1/2 pound cooked lobster meat
2 tablespoons butter

Heat a large skillet over medium-high heat.  Add oil and then mushrooms.  When the mushrooms begin to brown on the edges slightly, add the white wine and salt.  Bring to a boil and add the spinach and lemon juice, stirring quickly with tongs.  When the spinach has wilted, remove from heat and add the lobster meat and the butter.  Swirl the pan or stir with a wooden spoon and serve on top of risotto.

Serves 4


4 tablespoons butter, 1/2 stick
1/2 cup diced onion
2 cups Arborio rice
4 cups low-salt chicken stock
1/8 teaspoon salt
pinch of white pepper
1 cup freshly grated Parmesan cheese

In a medium saucepan, melt the butter over medium heat.  Add the onions and sauté until the onions are translucent, about 10 minutes.  If the onions begin to brown, reduce heat.  When the onions are done, add the rice and stir for one minute.  Add the salt, pepper and 1 cup of the stock and stir.  Continue to add the stock one cup at a time until it is all incorporated stirring frequently.  The rice is done when the liquid is completely incorporated and the grains are just the tiniest bit al dente in the center.  Add 1/2 cup Parmesan cheese and reserve the second 1/2 cup for garnishing at the table.

Serves 4


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