How To Make Rock Shrimp and Lobster Butter Risotto
- February 24, 2009
- 2,070 Views
Writer
Howcast
Voice Over Artist
Marci Fine
Music
Edison Music Corp
Mark Twain said “cauliflower is nothing but cabbage with a college education.” Well, that’s sort of what risotto is: rice with a college education.
You Will Need
- 1 lb. butter, softened to room temperature
- 1/2 c. lobster roe
- 1/4 c. olive oil
- 1 white onion, diced
- 2 cloves garlic, chopped
- 3/4 lb. arborio rice
- 1 c. white wine
- Freshly ground black pepper
- 4 c. hot chicken stock
- 2 tbsp. chopped fresh rosemary
- 1 c. chopped rock shrimp
- Mixing bowl
- Heavy 2-3 qt. pot
- Cooking spoon
- Food processor (optional)
Step 1: Remove the lobster roe
Take the lobster heads and remove the shell by hooking your thumb under the shell and pulling upwards and out. Discard the shell. The dark green “goo” inside the head are the roe sacs. Place the roe in a medium bowl.
Ask the fishmonger to give you female lobsters.
Step 2: Start the lobster butter
Add softened butter to the roe and using a whisk, blend well until roe is well incorporated with the butter. You can use a food processor for this task if you wish.
Step 3: Start the risotto
Place pot over medium high heat and add olive oil. Let oil get hot and add onions and cook, stirring occasionally with a wooden spoon for two minutes. Then add minced garlic and cook for another minute until onions are soft and a little translucent — but don’t take on any color. Add salt and pepper to taste.
Add salt and pepper while you cook.
Step 4: Stir in the rice
Add rice to pot and cook for about 3 minutes, making sure it gets thoroughly coated with oil and integrated with the onions and garlic.
Step 5: Add white wine
Lower the heat to medium and add white wine to the pot and stir repeatedly, scraping down the sides of the pot, until all the wine is absorbed in the rice.
Step 6: Add the chicken stock
Add a cup and a half cup of warm chicken stock and stir repeatedly, scraping down the sides of the pot, until it is absorbed in the rice.
If you’re having guests over, parcook your risotto by cooking it within five minutes of being done, spreading it out on a sheet pan, and sticking it in the fridge.
Step 7: Add the rosemary.
Add the rosemary.
Step 8: Add the rock shrimp.
Add the rock shrimp.
Step 9: Add the lobster butter.
Add the lobster butter, stir, and serve.
Although risotto originated in northern Italy, the rice it’s made from was imported through the Middle East through Sicily.
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Comments (1)
Makes it look fairly easy. Will have to give it a go!
over 2 years ago by tessa
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