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Lobster & Shrimp Risotto Recipe

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This recipe for Lobster & Shrimp Risotto is from Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbs butter
1 cup arboio rice
1 small onion, diced (2/3 cup)
3/4 cup dry white wine
1 quart broth, chicken, vegetable or seafood
1/2 lb shrimp, peeled and deveined
1 lobster tail meat removed and roughly chopped
1/2 cup parmesan cheese
2 Tbs chives chopped
1 Tbs parsley chopped
Directions:
Directions:
1. In a large deep skillet over medium heat, add the butter and 2 Tbs olive oil. Add the onion and the rice. Sauté until the onion has softened and the rice in translucent through the middle.

2. Add the white wine and deglaze the pan, cooking until the wine in nearly gone.

3. One cup at a time, ladle the stock into the rice. Wait until all the broth is nearly fully absorbed before adding the next cup.

4. When the last cup of broth is added, add the seafood as well and allow it to cook in the stock. [Note: If the rice is not al dente at this point, don't add the seafood yet, as you don't want it overcooked. Plan on adding additional broth or water.]

5. Stir in the cheese, herbs and remaining butter. Serve at once.
Number Of Servings:
Number Of Servings:
4

 

 

 

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