Creamy Risotto made with Mushrooms, Champagne and topped with Lobster and Proscuitto – think of anything better!
I have made risotto several times before and one of my favorites is one of Giadas” for Champagne Risotto. I decided to add the mushrooms and lobster and use a seafood stock instead of chicken stock. Riscotto could possibly be my all time best comfort food. And while it is still cool here at nights here in Texas I thought we needed a little comforting tonight.
I first had risotto on our trip to Italy. I had a shrimp risotto that was so delicious but I always laugh thinking about it. If you have ever seen the movie “Big Night” you know the scene I’m talking about where this lady orders shrimp risotto but she can’t really see any shrimp in it and ask the chef to bring her another dish to go along with her risotto. The chef refuses to bring her what she wanted because he said “it did not go with HIS risotto”.
My son, Scott, made a risotto once when he was visiting us that had a grilled, then crumbled Monkfish on top. It was delicious and that’s where I got the idea for the lobster garnish. I had a hard time finding a 4 oz. lobster tail and I would have rather had a 2-3 oz. tail but couldn’t find one. I guess I could have gotten some crawfish since they kind of look like lobsters.
