Lobster And Prawn Risotto Recipe
citrus + mascarpone
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Ingredients
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Seafood
Grains
Liquids
Dairy
Vegetables
Seasoning
Method
Preparation
- 1
Cook the Seafood
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the lobster and prawns, season with salt and pepper, and cook for about 3-4 minutes until they are just cooked through. Remove from the pan and set aside.
Cooking the Risotto
- 2
- 3
Add Rice
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to absorb the flavors.
- 4
Deglaze with Wine
Pour in the white wine and stir until it is mostly absorbed by the rice.
- 5
Incorporate Stock Gradually
Begin adding the warm chicken or seafood stock, one ladle at a time, stirring continuously. Allow the rice to absorb the liquid before adding more. Repeat this process for about 18-20 minutes until the rice is creamy and al dente.
Finishing Touches
- 6
Mix in Seafood and Cheese
Once the risotto is cooked, gently fold in the cooked lobster and prawns, mascarpone cheese, lemon juice, and grated Parmesan. Adjust seasoning with salt and pepper.
- 7
Garnish and Serve
Serve the risotto hot, garnished with chopped parsley.