Lobster and Mushroom Risotto with Cranberry Recipe (with Video)

1. Turn your stove on to a medium high heat.
2. Get a medium sized saucepan and place your olive oil and half the butter.
3. Place the remaining butter in the freezer.
4. in it. Let it heat up and add your shallot. Cook until golden brown.
5. Add risotto. Stir with a wooden spoon for three minutes.
6. Add white wine and cook until reduced.
7. Cover risotto in broth. Add enough to cover it. Stir occasionally
8. and simmer.
9. Risotto will absorb the broth. Add more gradually and stir for 16-25 minutes until the risotto is cooked and the remaining broth is added.
10. After 2-3 minutes, add heavy cream, butter, and cheese.
11. Using a cast-iron skillet or non-stick pan, add enough high heat oil to coat the pan.
12. Once it reaches its smoke point, add your lobster.
13. Cook for 5-7 minutes. Add seasonings and mix.
14. Remove lobster and add mushrooms.
15. Cook for 5-7 minutes.
16. Add mushrooms, lobster, and cranberry sauce to the risotto and mix.