Lobster Mushroom Risotto

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

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.


  • About 1 pound lobster mushrooms
  • 3 inner celery stalks and leaves
  • 2 medium shallots
  • ¼ teaspoon dried dill
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon dried thyme
  • 6 cups unsalted or lightly salted mushroom and/or vegetable broth
  • About teaspoons kosher salt (reduce if broth is salted)
  • 2 tablespoons butter
  • ¼ teaspoon white pepper
  • 1 tablespoon walnut or olive oil
  • cups Italian rice for risotto
  • cup Madeira or medium-dry sherry
  • Lemon juice
  • About 3 tablespoons fine-slivered celery leaves


    1. As necessary, rinse and brush mushrooms to remove debris. Halve or quarter; check for insects or holes and cut out those parts and any darker or woody ones. Cut large bite-size slices from brighter gill and stem sections, following the natural form. Cut paler parts into ¾-inch dice. Mince celery stalks and leaves. Mince shallots.
    2. Combine mushroom slices in saucepan with dill, tarragon, thyme, broth, 1 teaspoon salt, and ½ tablespoon butter. Bring to a boil. Reduce heat and simmer until mushrooms are almost tender, about 10 minutes (but timing varies). Maintain below a simmer.
    3. Meanwhile, melt 1 tablespoon butter in heavy pot over medium-low heat. Add shallots and minced celery and stir a few minutes to soften. Add mushroom dice, ¼ teaspoon salt, and white pepper; cover, and cook over low heat until mushrooms are almost tender, about 5 minutes, stirring now and then. Uncover, raise heat slightly, and stir until slightly golden.
    4. Add oil and rice and stir about 3 minutes. Add Madeira and stir until evaporated. Add 1 cup broth and mushrooms, and stir a few minutes, until broth is almost absorbed, adjusting heat to keep it at a good bubble. Continue to add broth and mushrooms in ½-cup increments, stirring often. When a portion has nearly been absorbed, add the next. In 15 to 18 minutes, the rice will be just nicely al dente (if at this point the broth looks skimpy, add a little water to it).
    5. Off heat, stir in remaining ½ tablespoon butter, with enough broth to make a slightly soupy consistency. Season with lemon juice, salt, and pepper. Scoop into warmed dishes and sprinkle with slivered celery leaves.