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Pino Infused Shrimp and Lobster Risotto

Chef Lee Gustin, FSC Supervisor
Seafood Rice Dish
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 lb Arborio rice
  • 8 oz raw shrimp 21/30, tail off, chopped
  • 8 oz lobster meat
  • 4 oz butter
  • 1 each garlic clove, minced
  • 2 quart seafood stock
  • 6 oz Parmesan cheese, grated
  • 8 oz white wine
  • salt and pepper to taste

Instructions
 

  • In a large stock pot over medium heat, melt the butter, add rice and stir until butter has coated all the rice.
  • Slowly add the wine and continue to cook.
  • Stirring frequently, slowly add 2 cups of the stock until it is incorporated into the rice.
  • After you've added half the stock, add the shrimp and lobster.
  • Continue to slowly add the remining stock.
  • Once all the stock is incorporated into the rice and you have a creamy texture, add the parmesan cheese, salt and pepper to taste and serve.