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Categories:
olive oil garlic white onion Arborio rice sauvignon blanc salt chicken broth truffle oil Parmesan Mascarpone freshly ground black pepper vanilla-infused olive oil thyme lobster tomato vanilla bean jumbo shrimp limes
Viewed: 94 - Published at: 9 years agoIngredients
- Olive oil
- 2 cloves garlic, pressed, plus 2 whole cloves
- 1/2 white onion, diced
- 1 1/8 cup Arborio rice
- 1/4 cup sauvignon blanc or other white wine
- Salt
- 2 cups chicken broth
- Black truffle oil, for drizzling
- 1/4 cup grated Parmesan
- 2 teaspoons mascarpone
- Freshly ground black pepper
- 1/4 cup plus 1 tablespoon vanilla-infused olive oil, plus more for serving
- 1 sprig fresh thyme
- 2 lobster tails, split
- 1 tomato, diced
- 1 vanilla bean
- 10 jumbo shrimp
- 2 limes
Method
- Preheat the oven to 350 degrees F.
- Add 1 tablespoon olive oil to a skillet over low heat.
- Stir in the garlic and onions.
- Cook 1 minute.
- Add the rice, stirring to coat with oil, about 2 minutes.
- When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes.
- Stir in the Parmesan and mascarpone.
- Finish with the black truffle oil, salt and pepper to taste.
- In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat.
- Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes.
- Flip over and spoon some infused oil onto the lobster tails.
- Place the pan into the oven and cook for 2 minutes.
- Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop.
- On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes.
- Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
- Take the shrimp and remove the tails.
- Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
- Spoon the risotto onto plates and place the lobster tails onto the risotto.
- Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto.
- Once plated, cut the lime in half and serve with half a lime on each plate.
- Drizzle more vanilla-infused olive oil on and around each plate and serve.
- This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
