FLAVOURS Spicy Lobster and Shrimp Risotto
INGREDIENTS
2 lobster tail 1lb shrimp Salt and pepper to taste 2tsp parsley, chopped 3 cloves garlic, chopped 2tbs butter Scotch bonnet pepper, chopped
DIRECTIONS
1. In a heated frying pan, melt butter. Season shrimp and lobster with salt and pepper. 2. Sauté in butter, then add remaining ingredients and cook until shrimp and lobster just turn pink. Remove from flame.
For the Risotto 2tbsp butter 2 cups mushrooms, cleaned, trimmed, and cut into half-inch pieces
cup brandy, vermouth, or dry white wine 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
cup of peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped) 1 cups Arborio rice or other risotto rice
cup freshly grated Parmesan cheese Salt and freshly ground black pepper 2tbsp chopped fresh parsley or chives
DIRECTIONS
1. Bring stock to a simmer in a saucepan.
2. Sauté the mushrooms, melt butter in a deep, heavy saucepan over medium-high heat. Add mushrooms and shallots and sauté about five minutes.
3. Add rice and brandy and stir to combine. Bring to a boil, and reduce liquid by half, about three to four minutes.
4. Add simmering stock, cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto.
5. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
6. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.