Lobster & Shrimp Risotto


  • 4 T butter
  • 1 cup arborio rice
  • 1 small onion, diced (about 2/3 cup)
  • 3/4 c dry white wine
  • 1 quart stock or 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 T chives, chopped
  • 1 T parsley, chopped


  1. In a large deep skillet over medium heat, add the butter and 2 T olive oil. Add the onion and the rice. Saute until the onion has softened and the rice is translucent through the middle.
  2. Add the white wine and deglaze the pan, cooking until the wine is nearly gone.
  3. One cup at a time, ladle the stock into the rice. Wait until all the stock is nearly fully absorbed before adding the next cup.
  4. When the last cup of stock 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 to be overcooked. Plan on adding additional stock, broth or water. I seem to use a different amount of liquid every time I make this.]
  5. Stir in the cheese, herbs, and remaining 2 T butter. Serve at once.
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