Lobster Mushroom & Corn Risotto.

Last week I needed some rutabagas for a recipe I wanted to make. I was a little surprised that I couldn’t find them ANYWHERE. I couldn’t find any at the farmer’s market, Whole Foods, 2 other grocery stores….They are supposed to be in season now, so I was confused and didn’t know where else to look. Then, the internet suggested Jons. Ahhh….Jons…..how could I forget about Jons? Turns out Jons has a surprisingly amazing produce section with a lot of extremely cool items. They have key limes, they had parsley root, they had all kinds of things. They had rutabagas (finally!!!) and then I saw some purple basil. Man, purple basil at Jons in October. I never would have guessed.

So, I bought up some of that purple basil to add to Lobster Mushroom and Corn Risotto. Fresh herbs make everything better right? By the way, if you haven’t tried lobster mushrooms, you are missing out….if you like mushrooms that is. They are delicious and beautiful. I like to use them in place of where others may use, you know, actual lobster. 😉

Lobster Mushroom & Corn Risotto

Ingredients:

3 tbsp Earth Balance, divided

2 shallots, finely chopped

2 cloves of garlic minced

fresh corn from 2 ears

1 1/2 c Arborio rice

1/2 cup white wine

1 c lobster mushrooms, chopped

1 tbsp fresh basil, chopped

1 tbsp fresh chives, chopped

about 5 c vegetable stock

sea salt & freshly cracked pepper to taste\

Daiya, cheddar style shreds or wedge (optional)

Method:

Heat 11/2 tbsp Earthy B in a medium sized saucepan. Add lobster mushrooms and sauté over medium heat until the mushrooms are soft and have released some of their liquid. Remove from heat and set aside.

I usually make risotto with my stock at room temp rather than heating it because I hate making another pan dirty just for stock. BUT, to make risotto the right way, go ahead and add your stock to a saucepan and put it over a low flame to keep it nice and warm.

Heat remaining Earthy B in a large pot or dutch oven. Add the shallots and garlic and sauté for a couple of minutes. Add the corn and the rice and toast for a few minutes until the edges of the rice begin to look translucent. Your rice should have a white dot in the middle—then add the wine. Stir until all of the liquid is absorbed. Now start adding your stock, one cupful or ladleful at a time. Stir after each addition, until all the liquid is absorbed, but make sure you don’t let your risotto become dry and just remember to keep stirring. You should continue this process until you have used up all of the stock. Before you remove the risotto from the heat, add the lobster mushrooms and mix them in. Cook for another few minutes until mushrooms are warmed through (if they got cold). Add optional Daiya at this point and stir to incorporate. Remove from heat. Add fresh herbs and serve.