Recipe for Lobster and Wild Mushroom Rissotto

Lobster & Wild Mushroom Rissotto Ron's Landing - Hampton, NH




	¼ pound butter 1 each onion (small dice) 2 cloves garlic (minced) 1 pound Aborio Rice 2 quarts lobster stock	8 ounces mushroom ragout 8 ounces lobster meat (chopped) ½ cup heavy cream (optional) ½ cup Parmesan cheese, 1 cup scallions (chopped)


	Melt butter and sauté onion tills transparent. Add garlic and rice, coat with butter and brown slightly. Add lobster stock, two cups at a time and reduce at a simmer till almost absorbed. Stir well with each addition of stock. After the final reduction fold in the mushroom ragout, lobster meat and heavy cream and bring risotto back to a simmer (200 degrees). Plate and garnish with shredded Parmesan cheese. Serves 4