Risotto With Lobster And Mushrooms

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Wisconsin Cheese


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Poached Lobster:

3 quarts water

2 cups (4 medium) onions, coarsely chopped

2/3 cup (1 medium) carrot, coarsely chopped

3/4 cup (2 stalks) celery, coarsely chopped

1 quart white wine

10 peppercorns

3 bay leaves

1 teaspoon fresh thyme, chopped

2 whole (1-1/2 pounds each) lobsters

Broiled Portobello Mushrooms:

1 tablespoon olive oil

1 pound Portobello mushrooms

1/4 teaspoon white pepper

1/8 teaspoon salt

Mushroom Tomato Jus:

1/2-cup (1 ounce) sun-dried tomatoes

3/4 cup hot water

1 tablespoon Wisconsin unsalted butter

1/8 teaspoon of salt

4 ounces reserved Portobello mushroom stems, chopped

4 ounces fresh mushrooms, finely chopped

2 tablespoons (1 ounce) shallots, finely chopped


12 ounces (24 spears) asparagus


2 tablespoons unsalted butter

1 cup (2 medium) onions, finely chopped

2 teaspoons fresh garlic, finely chopped

3/4 cup (6 ounces) Arborio rice

2/3 cup white wine

2 cups water

1/2 teaspoon salt

2 tablespoons whipping cream

1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded

1/3 cup (1 1/2 ounces) Wisconsin Muenster cheese, shredded

Reserved diced lobster tail (about 8 ounces)

2 cups (4 ounces) reserved broiled, sliced Portobello mushrooms

12 slices (6 ounces) Wisconsin Muenster cheese, cut in half diagonally

3 tablespoons balsamic vinegar

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