Name: Lobster Mushroom Risotto
Yield: Serves 4 as a main course, 6 to 8 as first course
Ingredients: 6 cups unsalted or lightly salted mushroom and/or vegetable broth; 1 tablespoon walnut or olive oil; ⅓ cup Madeira or medium-dry sherry; ¼ teaspoon dried dill; 2 medium shallots; 2 tablespoons butter; 1½ cups Italian rice for risotto; Lemon juice; About 3 tablespoons fine-slivered celery leaves; ¼ teaspoon white pepper; About 1½ teaspoons kosher salt (reduce if broth is salted); About 1 pound lobster mushrooms; ¼ teaspoon dried thyme; ¼ teaspoon dried tarragon; 3 inner celery stalks and leaves

Preparation info

Serves
4
as a main course

Difficulty
Medium

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.