Updated: Jul 29, 2018
The forest is a garden of edible mushrooms, weeds and flowers.
As many locals know, as the sun sets on the lake, we all congregate at Margarita Ville. Together we watch the sun set and sip and visit about the day.
One of the locals was discussing the edible mushroom foraging he was doing on that side of the lake and was quite excited to find there was lobster mushrooms.
Lobster mushroom look like lobster meat and carry a similar scent to the highly sought after crustacean.
You could call it the Vegan friendly version, and in September after a rain you can find them in the forest poking through the pine needle beds.
Lobster Mushroom Rissotto
2 tablespoons butter
1/2 small onion, or 2 shallot, minced
1 garlic clove, minced
1-2 lobster mushrooms or 2 cups shitake mushrooms
1 cup Arborio rice
1/3 cup white wine
4 cups stock (chicken or vegetable)
1/3 cup chopped flat leaf parsley Zest from a small lemon, grated Salt and pepper
1 tablespoon butter 1/3 cup grated cheese (parmesan, pecorino)
Place stock in a small pot and bring to a boil, reduce to low.
Melt butter in a 2 quart pot, add onion and cook until softened.
Add garlic and cook until fragrant, 30 seconds or so, being careful not to burn the garlic.
Add the mushrooms and cook a couple of minutes stirring.
Add rice and stir to coat the grains with the butter, cooking about 2 minutes.
Add the wine and cook, stirring, until liquid evaporates.
Start adding a bit of stock, a 1/4 cup at a time, stirring well between each addition and waiting for the rice to absorb the liquid before adding more.
Add lemon zest and continue adding stock slowly until rice grains are nice and plump. Taste it and stop when it is done. Cooking time should be at least 20 minutes or more.
Add some salt and pepper, keeping in mind that the cheese at the end will add some salt.
When the risotto is cooked to your liking add 1 tablespoon butter, some of the parsley and the grated cheese and stir, allowing the butter and cheese to melt into the risotto.
Taste and correct the seasoning, adding salt and pepper if necessary.
Let the risotto rest and settle for a couple of minutes, then scoop it into individual serving bowls and serve warm, sprinkled with the remaining parsley, parmesan and lemon zest.