How To: Make rock shrimp and lobster butter risotto

Make rock shrimp and lobster butter risotto

How to Make rock shrimp and lobster butter risotto

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 quart pot
* Cooking spoon
* Food processor (optional)

Did you know? Although risotto originated in northern Italy, the rice it's made from was imported through the Middle East through Sicily.

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