Me thinks I am on a risotto kick. Here's a delicious recipe utilizing some left over lobster and fresh shrimp. The risotto is so creamy; the stock along with the wine and shallots takes this dish up to maximum flavor and your taste buds will burst with joy.
Often in my blog I have told you to make stock from shrimp and lobster shells. The last time we had lobsters I strained and saved the water the lobster was cooked in, sealed in a freezer bag. I also had a 16 ounce container of shrimp stock in the freezer as well. This gave me a great head start on a delicious stock.
The other thing was I had left over lobster - 2 tails and one claw. I also secured about twelve 16-20 ct shrimp which I defrosted in cold water, peeled and deveined. The shrimp got cut into 3 pieces each. I coated them with granulated garlic, mixed well and in a saute pan with 1 tbsp. butter and one tbsp. olive oil sauteed them until they were 3/4 of the way cooked.
If you are starting from scratch you will need to cook one lobster, and remove the meat and cut into nice size pieces.
For the stock:
- lobster water
- shrimp stock
- 3 bay leaves
- 1/2 tsp. salt
- 1 1/2 tsp. black pepper corns
- 1 medium carrot - rough chop
- 1 stalk celery - rough chop
- new shrimp shells
- After peeling the raw shrimp I was able to incorporate that (shells) into a large sauce pot along with all of the above ingredients.
- I let it come to a good bubble and simmered the stock for 1 1/2 hours without a lid so the flavors would concentrate.
- I kept the stock on a low simmer while I did the prep work for the risotto.
- 1 large shallot finely minced
- 1/2 cup white wine (I used chardonnay)
- 1 cup risotto
- 2 tbsp. butter
- 1 tbsp. olive oil (you don't need extra-virgin unless you prefer it)
- In a large saute pan over medium heat, melt the butter and olive oil. Add the minced shallots to the pan. Stir and cook for a minute or two.
- Add in the wine and bubble until the wine is reduced so you end up with about 1/3 of the wine you started with.
- Add the second tablespoon of butter to the pan and melt. Then add in the risotto and one ladle full of stock.
- Keep reducing the liquid, adding more, reducing, adding until the risotto is almost completely cooked. Because you have to cook the shrimp for a couple of minutes more, take that into account so your risotto does not turn to mush.
- Taste for any additional salt and add if needed.
- shrimp - pre cooked 3/4 of the way
- 2 tbsp. heavy cream
- 1 tbsp. fresh parsley - finely chopped
- To the risotto add in the shrimp and lobster and just a little more stock - about 1/4 cup or so.
- Stir and cook so the shrimp finish cooking and add in the heavy cream, the fresh parsley and mix well.