Lobster mushroom and squash risotto 🦞 🍄 Inspired by Gordon Ramsay’s lobster and pumpkin risotto Ingredients: 6oz lobster mushroom 2oz dried lobster mushroom 1 butternut squash 3 shallots 6 cloves garlic 1 tbsp fresh thyme 1 cup Arborio rice 3-4 cups vegetable stock 1/8th cup white wine 1 tbsp sexy chives Salt-pepper to taste If you’re not vegan feel free to add mascarpone and Parmesan. Directions: First rehydrate your dried mushrooms in your vegetable stock. Preheat the oven to 350°f/176°c Cut your butternut squash in half and remove the seeds. Brush with oil and season with salt, lay cut side down on a sheet tray and roast for 18-25 minutes or until it’s *just* tender. You can check by poking it with a cake tester. Cool and dice half of the squash to go in the risotto, and purée the other half. You can add a touch of vegetable stock to get it to spin but don’t make it too thin or it will thin out your risotto. Reserve Keep in mind you can swap out the lobster mush for another variety and it will just be a squash and mushroom risotto which will taste great also. Have your stock warmed up before you get started. In a pot or pan with sides heat up a few tablespoons of olive oil, add the diced mushroom and sauté until you have good color all around, about 5 minutes. Add the rice and toast until it’s very fragrant- 3 minutes. Add the diced shallots and sweat for 1 minute, then add the garlic. Cook an additional 2 minutes before adding the thyme, and white wine. Once the wine is almost dry begin adding stock a couple ladles at a time, waiting for it to reduce to almost dry each time before adding more. And stirring every so often. Once you’re happy with the texture of your rice, it should be Al dente, add the diced squash and 1/4 cup of the squash purée. Cook over low heat until it comes together, taste and adjust your seasoning with salt and pepper. Top with chives For the seared mushroom garnish, preheat a pan over medium heat and add a few tablespoons of olive oil. Season then sear sliced mushrooms on both sides until deep golden brown. Turn the heat down and add diced shallots and garlic. Sweat for 2-3 minutes. Add a splash of vegetable stock #tiktokfood #foodtok