Lobster and Crab Risotto

Shellfish and Seafood Broth 

• 2 tablespoons 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 
• 4 cups 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 
• 2 cups Arborio rice 
• 1 cup white wine, such as Chardonnay 
• 4 cups seafood broth, plus more as needed 
• 1 cup cherry tomatoes, cut in half 
• 2 tablespoons unsalted butter 
• 1/4 cup chopped herbs, such as dill, fennel fronds and basil 
• 680g cooked crab and lobster meat, chopped roughly 
• 1/2 cup grated Parmigiano Reggiano cheese 

For 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.  

Add the whole lobsters/crayfish and crab legs to the casserole 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.  

For 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 along with a pinch of salt. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes. 

Add 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 casserole and stir continuously until absorbed. 

Add the seafood broth, one cup at a time, cooking and stirring continuously before adding another cup. Continue cooking, adding stock as needed, until the rice is al dente, about 20 minutes. Stir in an extra 1/2 cup broth along with the tomatoes, butter, fresh herbs, cooked lobster and crab meat and Parmigiano Reggiano cheese. Season to taste with salt and pepper.