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Mushroom and Lobster Risotto

Christopher Sachs TeaChef Level 1

Tasty and earthy risotto with dried mushrooms and succulent lobster. The Pu'erh Dante blends well with the earthiness of the mushrooms but is mild enough to not overpower the lobster flavor.

1 h 2


  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • 1 tbsp. olive oil
  • 3 c. Arborio rice
  • 8-9 c. water
  • 3 tbsp. Pu'erh Dante tea leaves
  • 2 oz. dried mushrooms of choice
  • 4 oz. lobster meat (poached or cooked to your liking and cut into bite sized pieces)
  • salt to taste
  • shredded parmesan cheese to taste


Brew tea in water and steep 5 min. Strain and use tea while still warm.

Sweat the onion and garlic in the olive oil on medium heat. While this is cooking, bring the brewed tea to a boil and add dried mushrooms. Turn off heat and let sit.

When onion is translucent and the garlic is aromatic, add rice. Stir to coat with oil. Remove mushrooms from tea liquid when they soften.

Add 1/3 of the liquid to the rice and stir to evenly distribute.

Continue to cook on medium heat, uncovered, until liquid is almost evaporated.

Add another 1/3 of the liquid. Continue the process until rice is cooked. Liquid may or may not be completely used. Use only what you need. Stir constantly to make a creamy risotto.

When rice grains are fully cooked, add mushrooms and cooked lobster meat. Stir to combine.

Season with salt and parmesan. Portion and enjoy.

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