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Learn how to make this elegant shiitake mushroom risotto recipe with asparagus, lobster and paired with a glass of chardonnay.
In a large pot on high heat with 2 tablespoons of olive oil, caramelize the onions, garlic and shiitake mushrooms. Once brown, add in the rice and toast for 2 to 3 minutes.
Next, de-glaze the rice mixture with chardonnay and cook until the rice has absorbed all of the liquid. Once absorbed, add in 1 cup (8 fluid ounces) of chicken stock one at a time (you should end up using around 4-5 cups or 32-40 fluid ounces of chicken stock) until the rice has absorbed all of the liquid, while constantly stirring. Cook until al dente. (The rice may take more or less than the amount of chicken stock called for.) Finish with asparagus, chives, thyme, juice of 1 lemon, salt and white pepper and keep warm on low heat.
For the lobster, in a small pot bring the remaining 1 cup of chardonnay, 16 ounces of chicken stock, bay leaves, lemon and juice, and salt to a low simmer to make a court-bouillon (flavored poaching liquid). Once simmering, delicately add in the lobster tails and cook for 3 to 5 minutes or until cooked and tender. Remove from the court-bouillon and set aside once cooked.
To plate, using a mold, add in the risotto and let set for 1 minute. Remove the mold and top off with small pieces of the lobster tail and shaved Parmesan cheese. Garnish with chives and serve with a chilled glass of Clos du Bois Chardonnay.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!