Red Lobster Wild Mushroom Risotto
An elegant, creamy Arborio risotto studded with golden sautéed wild mushrooms, Parmesan and a touch of truffle oil that captures the rich, earthy flavours of Red Lobster's signature dish.
⏱️ Prep: 15 min🍳 Cook: 35 min
Nutritionper 100 g›
150
Calories
4g
Protein
22g
Carbs
5g
Fat
Ingredients
| 6 cups (1.4 L) | chicken or vegetable broth, warmed |
| 3 tbsp (42 g) | unsalted butter, divided |
| 2 tbsp (30 ml) | olive oil |
| 450 g (1 lb) | mixed wild mushrooms (shiitake, cremini, oyster), sliced |
| 1 | medium shallot, minced |
| 3 | garlic cloves, minced |
| 1 1/2 cups (300 g) | Arborio rice |
| 1/2 cup (120 ml) | dry white wine |
| 1 tsp | salt |
| 1/4 tsp | white pepper |
| 1/4 tsp | dried thyme |
| 3/4 cup (75 g) | Parmesan cheese, grated |
| 2 tbsp (30 ml) | heavy cream |
| 2 tbsp | fresh parsley, chopped |
| 1 tbsp (15 ml) | truffle oil (optional) |
| to taste | extra Parmesan cheese, shaved, for garnish |
| to taste | fresh thyme sprigs, for garnish |
Instructions
- Prepare the broth: in a medium saucepan, bring the broth to a gentle simmer and keep it warm - adding cold broth slows the cooking.
- Sauté the mushrooms: in a large heavy skillet, heat 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and cook 6-7 minutes until golden and their liquid has evaporated. Season lightly, remove and set aside, reserving a few for garnish.
- Start the risotto: in the same pan add the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Sauté the shallot 2-3 minutes until soft, then add the garlic and cook 1 minute until fragrant.
- Toast the rice: add the Arborio rice and stir constantly 2-3 minutes until the grains are coated and slightly translucent at the edges.
- Deglaze: pour in the white wine and stir until almost fully absorbed, about 2 minutes. Season with salt, white pepper and thyme.
- Cook the risotto: add the warm broth one ladle (about 1/2 cup) at a time, stirring frequently and letting each addition be nearly absorbed before the next. Continue 18-20 minutes until the rice is creamy but still al dente.
- Finish: stir in the sautéed mushrooms (reserving some), the Parmesan and heavy cream, stirring vigorously until melted and creamy. Off the heat stir in the parsley and truffle oil if using. Taste and adjust.
- Serve: spoon onto warmed plates, top with the reserved mushrooms, shaved Parmesan, fresh thyme and cracked black pepper, and drizzle with truffle oil. Serve immediately.