Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab. The lobster and crab are first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto, alongside chopped shellfish, for a savoury taste of summer.
Main INGREDIENTS
- Fish & Seafood
Ingredients
Method
Ingredients
Shellfish and Seafood Broth:
- 30g butter
- 2 shallots, cut in half
- 3 cloves of garlic
- 1 head of fennel, cut into quarters
- 2 carrots, cut in half
- Salt
- 2 tablespoons tomato paste
- 1L water
- 1 cup white wine
- 2 small whole lobsters/crayfish, about 680g each
- 1kg king crab legs
Risotto:
- Olive oil
- 1 sweet onion, minced
- Salt
- 1 large clove of garlic, grated or minced
- 360g Arborio rice
- 240 ml dry white wine, e.g. Chardonnay
- 1L seafood broth, plus more as needed
- 150g cherry tomatoes, cut in half
- 30g unsalted butter
- 4 tablespoons fresh herbs (e.g. dill, fennel fronds, basil), finely chopped
- 680g cooked crab and lobster meat, chopped roughly
- 50g grated Parmigiano Reggiano cheese
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Method
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1For the shellfish and seafood broth: Heat the butter in a Round Casserole set over medium heat. Allow the butter to melt, then add the shallots, garlic, fennel, and carrots to the pot along with a large pinch of salt. Sauté until beginning to brown and caramelise, about 5 minutes. Add the tomato paste and cook for 30 seconds. Add the water and white wine to the casserole and bring to a simmer.
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2Add the whole lobsters/crayfish and crab legs to the pot on top of the vegetables. Cover with the lid and simmer until the lobsters/crayfish are cooked through and firm, about 12 minutes. Remove the crab and lobster/crayfish from the pot and set aside to cool. Strain the seafood broth into another saucepan and keep warm over low heat. Once the seafood is cool enough to handle, remove the meat from the shells.
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3For the risotto: Add enough olive oil to lightly coat the bottom of a Shallow Casserole. Heat the Shallow Casserole set over medium heat. When the casserole is hot, add the onion to the pan along with a pinch of salt. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
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4Add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat with the oil. Spread the rice out in the Shallow Casserole and let it toast until it smells nutty, about 30 seconds. Add the wine to the pan and stir continuously until absorbed.
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5Add the seafood broth, one ladle (approx. 240 ml) at a time, stirring continuously. Continue cooking, adding stock as needed, until the rice is al dente, about 20 minutes. Stir in an extra 120 ml of broth along with the tomatoes, butter, fresh herbs, cooked lobster and crab meat and Parmigiano Reggiano cheese. Season to taste with salt and pepper.
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