Monday, March 15, 2010

Shrimp and Lobster Risotto

Seafood Risotto Ingred: Shrimp, Lobster claws, Arborio rice, garlic, basil, shrimp stock or clam juice, sherry or white wine, marscapone cheese, salt and pepper (to taste).

Peel the shrimp but place the shells in water  to cover.  I sometimes add leftover carrot shavings and onion skins that I've saved.  Also, add a tablepoon of oil and boil for about 30 minutes.

Strain the stock and keep simmering.

In a risotto pan, heat 2 tablespoons of of olive oil and a tablespoon of butter.  Add a sprig of basil and heat until you smell the basil, a minute or so.  Add a minced clove of garlic and heat in the oil for another minute.  Add Arborio rice and saute for a few minutes (according to your package's instructions) or until you see a small dot in the center of the rice.  You may add a little wine or sherry at this point.  Then, take a ladle of the stock and add it to your rice.  Stir until the rice has absorbed the stock, add another ladle, stir and wait, add another ladle, etc.  It should take about 18 minutes.  You don't want to add too much stock at a time, just enough to feed the rice.  It should get creamier as it absorbs the stock.  Taste a grain and it is done if it is a little al dente.  Add a dollop of marscapone cheese.  Set aside off flame.

In a separate pan, heat a tablespoon of olive oil and a tablespoon of butter.  Add chopped lobster and saute for a minute or so or until done.  Remove and add to the risotto.  In the same pan as the lobster, add the shrimp and cook until pink.  Also add to the risotto. Mix in carefully.  Chop some parsley and sprinkle it on top.  Season to taste.

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