Lobster and Prawn Risotto Recipe
Recipe adapted from Damien Rinaldi-Dovio
- Difficulty: Intermediate
- Total Servings: 4
- Nutritional Information (per serving): Serving Size: 1/4 of recipe | Calories: 596 | Total Fat: 28g | Saturated Fat: 6g | Carbohydrates: 58g | Fiber: 4g | Sugars: 4g | Protein: 25g | Cholesterol: 128mg | Sodium: 916mg
- Total Time: 50 minutes
- Hands-on Time: 20 minutes
Ingredients
- Olive oil
- 2 cloves garlic, minced, plus 2 whole garlic cloves
- 1/2 white onion, chopped
- 1 1/8 cups Arborio rice
- 1/4 cup Sauvignon Blanc or a similar dry white wine
- Salt
- 2 cups chicken stock
- Black truffle oil, to drizzle
- 1/4 cup grated Parmesan cheese
- 2 teaspoons mascarpone cheese
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon vanilla-infused olive oil, plus extra for serving
- 1 sprig fresh thyme
- 2 lobster tails, cut lengthwise
- 1 tomato, chopped
- 1 vanilla bean
- 10 large shrimp
- 2 limes
Instructions
- Preheat the oven to 350F (180C).
- In a large skillet over low heat, warm 1 tablespoon olive oil. Add the minced garlic and chopped onion and saut about 1 minute until fragrant. Stir in the Arborio rice and cook, stirring, for about 2 minutes until slightly golden. Add the white wine and stir until absorbed, then season lightly with salt.
Add the chicken stock 1/2 cup at a time, stirring frequently and only adding more once the previous addition is absorbed. Continue until the rice is al dente, about 1517 minutes. Stir in the Parmesan and mascarpone, then finish with a drizzle of black truffle oil, and salt and pepper to taste. - Meanwhile, in a separate pan heat 1/4 cup vanilla-infused olive oil with the two whole garlic cloves and the thyme sprig over medium heat for 12 minutes. Place the lobster tails flesh-side down in the hot oil and brown about 2 minutes. Turn them over, spoon some infused oil over the shells, then transfer the pan to the preheated oven and roast for 2 minutes.
- Remove the cooked lobster tails from the pan and set aside. Return the pan to the stovetop over low heat, add the remaining tablespoon of vanilla-infused olive oil and the chopped tomato. Split the vanilla bean and scrape the seeds into the tomato and oil, stirring to combine.
- Peel and devein the shrimp, removing tails. Add the shrimp to the pan with the tomato and vanilla mixture and saut 34 minutes, stirring occasionally, until the shrimp turn pink and are cooked through.
- Spoon the risotto onto four plates. Top each portion with a lobster tail and arrange the sauted shrimp on top. Spoon the tomato and vanilla mixture over each serving. Halve the limes and place half a lime on each plate as a garnish, and drizzle additional vanilla-infused olive oil if desired. Serve immediately.
This lobster and prawn risotto recipe was created by a professional chef but has not been tested for home kitchens.
