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Lobster & Shrimp Risotto

Author Jacqueline

Ingredients

  • 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

Instructions

  • 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.
  • Add the white wine and deglaze the pan, cooking until the wine is nearly gone.
  • 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.
  • 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.]
  • Stir in the cheese, herbs, and remaining 2 T butter. Serve at once.