and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. New Year's Eve is the perfect night to spend with friends and family. Here is a dish you can serve that should be a hit with everyone's taste buds. Chef Ben Lloyd from The Salted Slate shows us how to make a Lobster Risotto with Wild Mushrooms on this week's Small Bites. 


- 4 tablespoons butter, divided use

- 2 shallots, finely minced

- 2 cups arborio or carnaroli rice

- 6 1/2 cups lobster stock, heated, divided use

- 1/4 cup Parmesan Reggiano, finely grated

- 1 stick unsalted butter

- 1 tablespoon kosher salt

- 1/4 pound chanterelle mushrooms

- 1 chick or cull lobster, chopped

- 2 ounces dry sherry

- 1 tablespoon fresh minced chives

- 1 tablespoon fresh tarragon, chopped

To Make the Risotto: Heat a large pot over medium high heat and add 2 tablespoons butter and shallots. Sweat the shallots for 1 minute then add rice and toss for 30 seconds to coat.

Add warmed lobster stock in 2 cup increments. Bring to a light boil and reduce the heat so that the risotto is always at a light boil. Good risotto requires constant stirring for about 12 minutes. 

As your rice absorbs the stock, add enough stock to just cover the rice. After you’ve finished adding 6 cups of stock, add Parmesan, the stick of butter and salt.

Stir until all the butter and cheese are incorporated. Remove from the heat when the rice reaches a loose porridge consistency.

For the Lobster and Mushroom Preparation: Melt 2 tablespoon butter over medium heat and add mushrooms. Saute to cook and add the chopped lobster meat. Season with salt and pepper to taste, and deglaze with the sherry or lobster stock. Add the minced chives and tarragon.

Top risotto with lobster meat and mushrooms. Serve immediately.

Drizzle a small amount of the lobster warming liquid, maybe a tablespoon or two, over the risotto. It will just make it glossy.

Prep time is 30 minutes; active cooking time is 15 minutes.

Makes 6 servings.