Preparation:
Heat 2 tablespoons oil in a medium sauce pan. Stir in crimini mushrooms, and cook, stirring, until lightly browned. Add lobster meat and cook for 1 minute. Raise heat, stir in brandy and cook, stirring, for one more minute. Remove from heat, and set aside.
Heat remaining olive oil in a large saucepan. Stir in shallots and cook over medium heat until shallots are translucent. Add rice and stir continuously until all grains are coated and rice is shiny, about two minutes.
Stir in white wine. Cook, stirring for two minutes. Stir in half the lobster broth and continue to cook, stirring continuously.
When broth is absorbed, add remaining broth one cup at a time. When only one cup remains, stir in lobster/mushroom mixture. Season with salt and pepper to taste.
When all liquid is absorbed, turn risotto into a serving bowl and gently fold in cheese. Sprinkle with chives.
Serves: 6
The key for this dish is using Lobster Broth: Save the water in which you cooked the lobster. It can be used as broth for seafood soups as well.
