Lobster Mushroom Risotto

For a special vegetarian dinner, this is the mushroom to use. Crisp, meaty, with paprika-red edges, the slices are oddly unmushroomy and most likable. The broth turns a saffron hue from the mushrooms, which in turn prettily tints the rice. For risotto rice, arborio type is most common, but baldo, carnaroli, and vialone nano are all worthy.