Lobster Risotto






1 Tbsp finely chopped shallots
1 Tbsp finely chopped garlic
1 medium carrot finely diced
1 rib celery finely diced
6 oz wild mushrooms finely diced (portobella, morels, etc)
1/4 cup butter
1/4 cup marsala
2 oz. truffle essence
2 cups arborio rice
5 cups fish stock heated
2 whole lobsters cooked and meat in bite size pieces
4 oz parmesan cheese grated
1 Tbsp chopped parsley
salt and pepper to taste
* Click to ingredient to choose one


In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. (About 3-5 minutes). Add Rice and Sauté until Rice is coated with butter. Add the Marsala and cook until the wine has been absorbed. Add enough stock to cover rice and stir to keep rice from sticking to pan.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook approximately 20 minutes making sure to stir to prevent sticking. Cook uncovered. When rice is tender remove from the heat and add the Truffle essence, cheese, salt and pepper. Garnish cooked risotto with Lobster and Fresh Chopped Parsley.