What other dishes would you serve with lobster risotto?
Asparagus with truffle oil?
Just a salad?
I would want something crisp and colourful which leaves out the mushrooms. Where I am, good asparagus is hard to get out of season but if you have some try roasting it (500 degrees for however long it takes depending on the thickness of the spears)with a light coating of olive oil and a sprinkle of salt. I'd be more likely to serve broccoli rabe with garlic and lemon. And despite the fact that risotto is Italian I might serve a green salad French style, after the main course and before dessert.
I'd look for a white wine with a vanilla flavour component. (sorry, don't know any personally, my wine knowledge is extremely limited, but I'm sure other hounds will chime in).