Lobster and Prawn Risotto

Name: Lobster and Prawn Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 266 milliliters Arborio rice; 4 servings Freshly ground black pepper; 473 milliliters chicken broth; 1 sprig fresh thyme; 10 jumbos shrimp; 2 limes; 2 lobster tails, split; 2 teaspoons mascarpone; 59 milliliters vanilla-infused olive oil, plus more for serving; 4 servings Olive oil; 59 milliliters grated Parmesan; 4 servings Salt; 59 milliliters sauvignon blanc or other white wine; 1 tomato, diced; 4 servings Black truffle oil, for drizzling; 1 vanilla bean; 1 white onion, diced; 2 cloves garlic, pressed, plus 2 whole cloves

The recipe Lobster and Prawn Risotto is ready in around 50 minutes and is definitely Head to the store and pick up truffle oil, thyme, chicken broth, and a few other things to make it today. To use up the vanilla bean you could follow this main course with the Mini Vanilla Scones with Vanilla Bean Glaze as a dessert.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Add 1 tablespoon olive oil to a skillet over low heat. Stir in the garlic and onions. Cook 1 minute.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Frying Pan

Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt.

Ingredients you will need

White Wine

Rice

Salt

Wine

Cooking Oil

Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes. Stir in the Parmesan and mascarpone. Finish with the black truffle oil, salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Truffle Oil

Mascarpone

Parmesan

Broth

Rice

In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Vanilla

Thyme

Equipment you will use

Frying Pan

Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes. Flip over and spoon some infused oil onto the lobster tails.

Ingredients you will need

Lobster Tails

Infused Oil

Equipment you will use

Frying Pan

Place the pan into the oven and cook for 2 minutes.

Equipment you will use

Oven

Frying Pan

Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop. On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes.

Ingredients you will need

Lobster Tails

Olive Oil

Tomato

Vanilla

Equipment you will use

Stove

Frying Pan

Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.

Ingredients you will need

Vanilla Bean

Tomato

Seeds

Cooking Oil

Take the shrimp and remove the tails. Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.

Ingredients you will need

Shrimp

Equipment you will use

Frying Pan

Spoon the risotto onto plates and place the lobster tails onto the risotto.

Ingredients you will need

Lobster Tails

Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto. Once plated, cut the lime in half and serve with half a lime on each plate.

Ingredients you will need

Shrimp

Tomato

Lime

Drizzle more vanilla-infused olive oil on and around each plate and serve.

Ingredients you will need

Olive Oil

Vanilla

Equipment

Oven

Frying Pan

Stove

Ingredients

Servings:

266milliliters

Arborio rice 4servings

Freshly ground black pepper 473milliliters

lobster tails, split 2teaspoons

mascarpone 59milliliters

vanilla-infused olive oil, plus more for serving 4servings

Olive oil 59milliliters

grated Parmesan 4servings

Salt 59milliliters

sauvignon blanc or other white wine 1

tomato, diced 4servings

Black truffle oil, for drizzling 1

vanilla bean 1

white onion, diced 2cloves

garlic, pressed, plus 2 whole cloves

Recommended wine: Chablis, Chardonnay

Lobster works really well with Chablis and Chardonnay. Chablis is perfect with lobster, but a chardonny from other regions is bound to hit the spot too. The Domaine Louis Moreau Chablis with a 4.6 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.