How To: Make rock shrimp and lobster butter risotto

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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