The Wine Experience

Recipe of the Week!

Shrimp and Lobster Risotto 
Wine Experience Wine Recommendation:  Chardonnay

This risotto is light while being warm and comforting. The secret to great risotto is purchasing good quality Arborio rice, and cooking it to the correct consistently.  Once Italian chef I knew said, "Risotto should fall off of the spoon but not run all over the plate."  It's also a dish that should be consumed as soon as it's ready.  It's particularly good if you're cooking as a couple because one person can stir while the other ladles in the hot seafood broth.

Serves 4 main course portions

Ingredients:
2 cups Arborio rice
1/4 cup minced onion
2  lobster tails, about 1 pound
1 pound medium shrimp, shell on
6 cups seafood broth (recipe below)
1 tbs butter
1/3 cup heavy cream
1/3 cup good quality grated parmesan cheese
1 tbs chopped fresh parsley
2 sprigs fresh parsley
2 springs of fresh tarragon

• Using a kitchen scissors or paring knife, cut lengthwise down the back of the lobster tail.  Do the same for the underneath side of the lobster tail.  Gently remove the meat from the tail.
• Shell all of the shrimp, reserving the shells.
• In a saucepan, bring 6 cups of water to a simmer.  Add the shrimp and cook for 2 minutes.  Remove with a strainer or slotted spoon.  Add the lobster tail and cook for 3 to
  4 minutes.  Remove and set aside with the shrimp.
• When lobster has cooled, slice one into medallions, and chop the other into large chunks.  The chunks will get added to the risotto.  The slices will garnish the top just before serving.
• Add all of the shells from the seafood to the water, along with the onions, and sprigs of tarragon and parsley.  Simmer for 30 minutes, but no longer!  Strain into another saucepan reserving the broth.  Taste and season with salt and pepper.  The flavor of the broth is what will season the rice so make sure it tastes good.  This is the seafood broth you will use to make the risotto.

• For the risotto:
  Keep your seafood broth at a low simmer while you make the risotto.  You need to add hot broth each time during this process in order to develop the creamy consistency that comes from the starches in the rice.
• Place the butter over medium high heat.  When it melts and foams, add the minced onion. Sauté for 2 to 3 minutes and add the rice.  Stir to coat the rice with the onions and butter until it's well coated and shiny.
• Add the white wine and stir until it's absorbed.  Add the broth one cup at a time stirring until all of the broth is absorbed before adding another.  After you have added 5 cups of broth, taste to test the tenderness of the rice.  The rice should be slightly al dente but not chewy when it's done.
• When the rice has reached the desired doneness, stir in the butter and cream.  Taste and season with salt and pepper if needed.  Add in the cooked shrimp and chopped lobster and stir gently to combine.  If the risotto is too thick, add some additional broth.

To Serve:
Place portions of the risotto into large serving bowls.  Top with the medallions of lobster and garnish with more fresh chopped parsley.  Serve immediately.