Giada de Laurentiis, homecooked, lobster, mushroom risotto, Valentine's Day dinner
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my Valentine’s Day dinner



Who needs a boyfriend or a fancy restaurant when you can have a delicious, home cooked dinner at home for Valentine’s Day! My roommate and I decided to stay in so I cooked a (romantic?) meal of mushroom risotto and sauteed lobster. To be honest, I had planned to make seared scallops but I went to two different markets and they were all out! Is that like the go-to dish people make on V Day or something? So I decided to be adventurous and cook lobster instead.

For the sauteed lobster: I boiled two lobster tails in salted water until the shells turned red. Then I removed the shells & chopped the lobsters into big chunks. Melt butter in a pan and add minced garlic & sautee the lobster. I have never cooked with lobster before so I didn’t really know what I was doing but I did learn that the key to making it tasty is add alot of butter… I used about 1/4 cup but it still could’ve used more butter.

Thank you Giada de Laurentiis for the delicious mushroom risotto recipe below. It’s an easy dish but not quick (it takes a little over an hour). The important thing about cooking risotto is to keep stirring. It is not one of those dishes you can just leave on the stove and walk away. You have to keep stirring to make sure the rice is creamy and evenly cooked. I couldn’t find dried porcini mushrooms at Trader Joes or Ralphs so instead, I used sliced shitake mushrooms. I placed the lobster on top of the risotto and wah lah! My Valentine’s Day dinner was delicious, how was your’s? 😛

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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