Lobster and Shrimp Risotto
MAKE IT SHINE!
ADD YOUR PHOTO
Adapted from the Onion Producers Assoc.
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup celery, finely chopped
- 1 cup white onion, finely chopped
- 3 garlic cloves, minced
- 1⁄2 cup dry white wine
- 5 cups chicken broth, divided
- 1 1⁄2 cups arborio rice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 lb fresh lobster, cleaned and cut into small pieces
- 1⁄2 lb large shrimp, cleaned and cut into small pieces
- 1⁄4 cup flat leaf parsley, chopped
directions
- Heat the oil in a large saucepan and add the celery, onion and garlic. Cook over medium-high heat for 2-3 minutes, stirring occasionally.
- Add the wine and bring to a boil. Reduce the heat and add 1 cup of the broth and the rice, Worcestershire sauce, salt and pepper. Simmer until the broth has been absorbed.
- Add 1 cup of broth. Simmer until the broth has been absorbed. Continue adding the broth and simmering the rice. When the last cup of broth is added, include the lobster, shrimp and parsley. Simmer for 10 minutes, or until the rice has almost completely absorbed the broth and the seafood is cooked through.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@gailanng
Contributor
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: