Lobster Mushroom Risotto

Risotto feels like such a Spring dish to me. It’s fairly light, but still creamy and comforting, so spans the gap of Winter to Summer appetites well. So it’s no wonder that while I was killing some time browsing the bulk section of Central Market on one of our first really nice days here this year and laid eyes on some bright red, dried lobster mushrooms, risotto was the first dish that came to mind. And lucky me - bulk arborio rice was right in the next aisle!

I rarely make risotto because of how much time you have to spend standing and stirring at the stove, but lately I’ve been listening to audiobooks while I cook, and that helped keep me focused and in one place. So pop on your book or your favorite podcast, and let’s get stirring!

For this risotto, I created my own ‘lobster broth’, but feel free to simply use veggie broth or salt your mushroom soaking liquid and call it a day. If you can’t find lobster mushrooms and end up subbing in a different kind of dried mushroom, I recommend you do just that because the miso + nori combo might not go so nicely with other types of mushroom flavor profiles.

Finally, I paired this risotto with roasted asparagus, since it’s in season. You can roast oiled and salted asparagus at 400°F for 20-25 minutes, then top with lemon zest and fresh herbs; but also feel free to use another veggie or grill instead of roast!

Lobster mushroom risotto

Risotto Ingredients:

1.5 oz dried lobster mushrooms, soaked, drained, and chopped

1.5 c arborio rice

1 T olive oil

1 small yellow onion, diced small

4 cloves garlic, minced

3 T lemon juice, divided

1/4 - 1/3 cup white wine

5 c lobster mushroom broth (or other broth of choice)

1 - 2 T fresh herbs (such as dill, thyme, or tarragon), minced

Lobster Mushroom Broth Ingredients:

Mushroom soaking liquid + water to equal 5 cups

1 small piece of dried kombu

1 T white miso

generous pinch of salt, to taste

Method:

First, soak the mushrooms in a large bowl in at least 4 cups of boiling water. Cover and set aside for about 20 minutes, until mushrooms are tender. Drain, reserving liquid for the broth. Make the mushroom broth by combining soaking liquid with enough water to reach 5 cups total in a medium saucepan with a lid. Add miso, kombu, and salt; then cover and turn heat to high until the mixture bubbles. Turn heat to low and keep covered until ready to use.

In a large, deep pan, heat the oil over medium heat. When the oil shimmers, add the onion and sauté until translucent. Add the garlic and stir for 30 seconds, then add the chopped mushrooms. Cook until the mushrooms firm up and lightly brown, about 5 minutes. Add the rice and stir so that it is coated in oil. Add 2 tablespoons of the lemon juice and the white wine to deglaze the pan. Stir until there is no liquid left, and turn the heat to low.

From here, add hot broth one ladleful at a time. Every time you add a ladle of broth, stir the risotto until all of the liquid is incorporated. Repeat until all or most of the broth is used, which takes about 30-40 minutes. Keep the heat low to allow the liquid to absorb into the rice gradually, rather than just evaporate when it hits the pan. When the rice begins to look more translucent and the mixture isn’t absorbing broth as much, begin to taste the rice for tenderness. When the rice is no longer hard or al dente, turn off the heat and stir in the last tablespoon of lemon juice. Top with fresh herbs and serve immediately!