Goodfood & Chef: Lobster & Mushroom Risotto
with Shimejis & Dried Chanterelles
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Welcome to Goodfood & Chef! An opportunity for you to explore recipes with top Canadian talent, like Montréal’s Laurent Dagenais, whose low-key approach has earned him over a million fans. Follow along with our video as he sautés shimejis and sprinkles Parmigiano Reggiano for a supreme lobster risotto.
We will send you:
- 225g Pre-cooked wild-caught lobster meat (product of Canada)
- 1 Onion (or shallot)
- 14g Parsley
- 7g Dried mushrooms (chanterelle or lobster)
- 150g Shimeji mushrooms
- 2 Garlic cloves
- 60ml Vegetable demi-glace
- 160g Arborio rice
- 25g Parmigiano Reggiano (contains rennet)
Contains: Lobster • Milk • Sulphites
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Small heatproof bowl
Small pot (or kettle)
2 or 4 tbsp Butter
Large pan
Total Fat
19 g
Saturated Fat
10 g
Sodium
700 mg
Total Carb
80 g
Sugars
5 g
Protein
39 g
Fibre
4 g
Preparation
Mise en place
- In a small pot (or kettle), bring ½ cup water (double for 4 portions) to a boil.
- In a small heatproof bowl, combine the dried mushrooms and boiling water. Set aside for 5 to 10 min. to rehydrate.
- Remove the bottom of the fresh mushrooms; separate the mushrooms.
- Pick the parsley leaves off the stems; roughly chop the leaves.
- Halve, peel and mince the onion.
- Mince the garlic.
Start the risotto
- In a medium pot, combine the demi-glace and 3 cups water (double for 4 portions); bring to a simmer.
- In a large, high-sided pan, heat 1 tbsp butter (double for 4 portions) and a drizzle of oil on medium.
- Add the onion and garlic. Sauté, 2 to 3 min., until translucent.
- Add the rice and sauté, 1 to 2 min., until translucent.
- Add the demi-glace mixture; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 12 to 15 min., until most of the liquid has been absorbed and the rice is al dente.
Sauté the mushrooms & warm the lobster
- Meanwhile, reserving the liquid, drain the rehydrated mushrooms.
- In a large pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the rehydrated and fresh mushrooms. Sauté, 4 to 5 min., until softened.
- Add the lobster and S&P. Cook, 2 to 3 min., until heated through.
Finish the risotto
- To the pan of risotto, add the reserved mushroom liquid.
- Cook, stirring often, 1 to 2 min., until combined.
- Add the mushrooms and lobster, ½ the parsley and the cheese; stir well.
- Off the heat, let rest for 2 min. before serving.
Plate your dish
- Divide the risotto between your bowls.
- Garnish with the remaining parsley. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
