Trattoria Marcella: Lobster Risotto

Photo by Josh Monken

Courtesy of Courtesy of 
Trattoria Marcella’s Steve Komorek
& Sauce Magazine 














INGREDIENTS
½ small onion, diced
2 tsp. extra virgin olive oil
2 Tbsp. butter
½ cup sliced assorted mushrooms (shiitake, crimini, oyster)
½ tsp. chopped garlic
½ cup dry white wine
1 cup Arborio rice
4½ cups lobster stock (or clam juice diluted with water)
½ cup simple tomato sauce
5 oz. cooked lobster meat
1 cup fresh spinach
½ cup grated Parmigiano-Reggiano
Salt and white pepper to taste

DIRECTIONS
In a small saucepan, heat the stock until barely simmering.

In a medium pot with 4-inch sides, lightly sauté the onion in oil until translucent.

Add the butter and mushrooms, and sauté until the mushrooms are soft.

Add the chopped garlic for a quick sauté.

When the garlic is just slightly toasted, add the wine and let it reduce by half.

Add the rice, 1 cup of stock and the tomato sauce. Cook, stirring constantly, until the stock has absorbed.

Continue to stir over a low flame, adding stock as it absorbs, ½ cup at a time, until the rice has desired bite and texture.

When the stock has been absorbed, all at once add the lobster, spinach and Parmigiano-Reggiano and stir to combine.

Season to taste with salt and pepper.