Decadent Lobster & Shrimp Risotto Courtesy Of: Toppits Foods Decadent Lobster & Shrimp Risotto Serves 2 1.2 L or 5 cups Canned low-salt chicken broth 175 mL or 3/4 cups Dry white wine 90 mL or 6 Tbsp Butter 10 mL or 2 tsp Garlic, minced 1 mL or 1/4 tsp Crushed red peppers, dried 227 g or 1/2 lb Portico peeled and deveined large raw shrimp, thawed 2 Lobster tails 5 oz split, thawed 175 mL or 3/4 cups Onion, finely chopped 375 mL or 1 1/2 cups Arborio rice 38 mL or 2 1/2 Tbsp Fresh parsley, chopped 1. Bring broth and 1/4 cup of wine to a simmer in a medium saucepan. Reduce heat; keep hot.
2. Melt 2 tablespoons of butter in a medium skillet over medium heat. Add 1 teaspoon of garlic, crushed red peppers and lobster tails and saute for 3 minutes. Add shrimp to the pan and saute until the shrimp begins to turn pink, about 2 minutes. Add remaining 1/2 cup of wine and simmer until shrimp & lobster are just cooked through, about 2 minutes. Drain shrimp and lobster, reserving cooking liquid.
3. Melt remaining 5 tablespoons of butter in a heavy large saucepan over medium heat. Add onions and remaining 1 teaspoon of garlic; saute until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes then add 2 cups of broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
4. Stir in reserved shrimp/lobster cooking liquid. Cook until rice is tender and mixture is creamy, about 5 minutes longer. Remove from heat.
5. Stir shrimp, lobster tails and 2 tablespoons of parsley into risotto. Season risotto with salt and pepper to taste. Transfer to bowls and sprinkle remaining parsley.