- Yield: 4 Servings
For the Mushroom Chips
- 1 cup (8 ounces) canola or vegetable oil
- 2 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- Pinch of ground allspice
- Kosher salt and ground white pepper
For the Risotto Base
- ¼ cup (2 ounces) olive oil
- 2 medium shallots, minced
- 1½ cups carnaroli rice
- ½ cup (4 ounces) dry white wine
- Sprig fresh thyme
- 4–5 cups (1 to 1¼ quarts) Light Chicken Stock, kept warm on another burner
- 4 tablespoons (2 ounces) unsalted butter
For the Creme Fraiche Sauce
- 2 cups (16 ounces) Light Chicken Stock
- 1 cup (8 ounces) heavy cream
- 2 tablespoons (1 ounce) bacon drippings
- 1 tablespoon lemon juice
How to Make It
To Prepare the Mushroom Chips
- Warm the oil in a small saucepan to 320°F–325°F.
- Drop the mushrooms in gently and fry them until crisp. Drain them on paper towels, sprinkle with allspice, and season with salt and pepper. To Prepare the Risoitto Base
- Warm the oil in a large saucepan over medium heat. Stir in the shallots and cook until tender, stirring constantly to prevent the shallots from burning, about 5 minutes.
- Add the rice and continue stirring for about 2 more minutes.
- Pour in the wine and simmer until almost dry.
- Add the thyme and 1 cup of warm stock.
- Reduce the heat to medium-low and continue stirring until the stock is mostly absorbed. Continue adding stock and stirring until the risotto has become partially tender but still has a bit of “bite” all the way to the core, 25–30 minutes. You may not need all 5 cups of stock to get to this stage.
- Stir in the butter and let it melt into the risotto. Unless you plan to finish and serve the risotto immediately, spoon it out onto a baking sheet lined with a non-stick mat or lightly oiled parchment paper. Let it cool to room temperature, cover, and refrigerate. To Prepare the Sauce
- Combine the stock, cream, bacon drippings, and lemon juice in a medium saucepan. Bring to a boil over high heat and reduce the mixture by half, about 10 minutes. Keep the mixture warm over low heat. Putting it All Together
- Finish the risotto by warming 1 cup of chicken stock in a large saucepan with the mascarpone cheese and squash. When the squash is tender, add the risotto and stir vigorously to make it creamy.
- Slice the lobster into slim medallions, mix it into the risotto, and season with salt and pepper.
- Divide the risotto among 4 large bowls. Add the Parmesan cheese to the crème fraîche sauce and froth it with a whisk or in a blender for at least 30 seconds.
- Season with salt and pepper.
- Pour equal portions of the sauce over the bowls. Garnish each bowl with leek rings, minced chives, a sprinkling of allspice, and the mushroom chips, and serve right away.