Ingredients
- 2 (11/2 lbs. each) live lobsters
- 8 qt water
- ½ cup kosher salt
- 1 lb chanterelle mushrooms (cleaned and sliced)
- 2 tsp fresh thyme (chopped)
- 8 cups chicken broth
- 1 onion (minced)
- ¼ cup butter
- 2 cups butternut squash (peeled and 1/2 inch diced)
- 5½ cups Arborio or Carnorali rice
- ½ cup Chardonnay or other dry white wine
- ½ cup Parmesan-Reggiano (finely grated)
- Salt
Directions
Step 1
In a large pot, bring the water and salt to a boil. Place lobsters in the pot. Bring back to a boil and cook for 6 minutes. Transfer from pot to an ice bath and allow to cool. Crack and clean lobster using a nutcracker to assist in the removal of the meat. Dice into ½ inch pieces.
Step 2
Meanwhile, heat a large skillet over high heat with 2 tablespoons olive oil. Sauté the chanterelle mushrooms until soft, about 4 minutes. Season with pinch of salt, thyme and cook 2-3 minutes more. Reserve. Bring the chicken broth to a simmer in a saucepan. Move to the back of the stove while preparing the risotto. Heat a wide-bottom pan over medium high heat. Add the onions and butter and sauté for 2-3 minutes until the onions are soft and translucent. Add the butternut squash and cook for 2 minutes, stirring occasionally.
Step 3
Add rice and toss to coat. Add a ladle full of the broth and the wine and stir until the broth is absorbed by the rice. Continue adding broth a ladle at a time and stirring until each addition is absorbed before adding the next ladle.
Step 4
After the risotto is cooking for 15 minutes, add the chanterelle mushrooms. Risotto is done when rice is still firm but no longer starchy in the center, about 18-20 minutes of cooking time. Stir in the parmesan cheese and lobster meat. Season with salt and pepper and serve.
Step 5
Enjoy with a glass of Cakebread Cellars Napa Valley Chardonnay.
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