Shrimp and Lobster Risotto with White Truffle Oil
(serves 6-8)
(serves 6-8)
This is one of our favorite recipes; even Wayne eats it!
Wayne loves to kill "anything that swims, walks or crawls across the ocean floor" but really would prefer a hot dog for dinner! He does, however, love this risotto so I think that speaks volumes!
Wayne, the lobster hunter --- Wayne, Hot Dog gourmand
I am always looking for ways to showcase the lobster Wayne brings home and this is a great favorite of our guests.
Shrimp and Lobster Risotto with White Truffle Oil
(serves 6-8)
4 tbs butter
2 tbs olive oil
10 oz Arborio rice
7 +/- cups stock (see attached recipe)
12 oz white wine
1 cup shallots
3 cups lobster and shrimp, cut into 1" chunks and cooked halfway
1 cup asparagus tips
1 1/2 cups parmesan cheese
White truffle oil
Stock:
In a large stockpot:
- Combine 8 cups water, about 30 shrimp shells, 1 or 2 lobster shells, 1 chopped onion, 1 chopped carrot, 1 chopped celery stalk, handful of parsley, handful of thyme.
- Bring to a boil, reduce heat, and simmer for 30-45 minutes or until broth is flavorful.
- Strain, pressing vegetables to release all flavor.
- Keep at a simmer.
- Melt butter and olive oil, and sauté shallots and rice briefly.
- Add wine and cook, stirring constantly, until almost all absorbed.
- Add stock by the cupful, stirring until each cup is absorbed before adding the next.
- When rice is almost done (a little too al dente), stir in asparagus, then seafood.
- Finally, stir in 1 cup parmesan cheese and stir in white truffle oil to taste (add by the 1/4 teaspoon until it is to your taste. White truffle oil is VERY strong, use sparingly).
Bon appetit!
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Barbara
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