When you think about grilling, usually it’s the more casual cuisine that pops into your head first: hot dogs, burgers, and steaks. All very delicious, but more casual. We’re flipping that on its head and upping the grilling game with a gourmet dinner recipe from our friends at Urban Bonfire.
This Grilled Shrimp and Lobster Risotto with Asparagus and Mushrooms is perfect for your next special occasion—a birthday, an anniversary, New Year’s Eve—or whatever you want to celebrate.
Ingredients and Overview
Get ready to take your grilling skills to a whole new level. Here’s a glimpse of what you’ll be working with:
- Arborio Rice for that creamy risotto base.
- White Onion, finely chopped, for depth of flavor.
- Asparagus, the epitome of spring freshness.
- Oyster Mushroom for a touch of earthiness.
- Large Shrimp, peeled and deveined, are ready to absorb the grill’s essence.
- Lobster Tails and Claws for the ultimate seafood luxury.
- Grated Parmesan Cheese for that melty richness.
- Chicken or Vegetable Stock for the heartwarming risotto texture.
- Extra Virgin Olive Oil for that golden touch.
- Salt & Pepper to season and elevate every ingredient.
Now, let’s fire up the grill and get started!
Grilling the Gourmet
In just a few steps, you’ll have a gourmet masterpiece that’s sure to impress:
- Pre-heat the Grill: Get the grill ready at medium-high heat to infuse that smoky charm.
- Lobster and Shrimp: Brush the lobster tails and shrimp with olive oil, season with pepper, and let them sizzle until they’re perfectly cooked.
- Asparagus and Mushrooms: Drizzle olive oil on asparagus and mushrooms, season with salt and pepper, and let them become grill-kissed delights.
- Risotto Creation: On a side burner, start preparing the risotto. Sauté chopped onion, add the rice, and let the flavors unfold. Slowly incorporate the broth, stirring and seasoning until it reaches al dente perfection.
- Finishing Touch: Once your risotto is al dente, melt in the parmesan cheese and adjust the seasoning. Add the grilled lobster, shrimp, asparagus, and mushrooms. Stir everything together and get ready to be amazed.
This isn’t just a meal; it’s a symphony of flavors, a blend of luxury and grilling genius that promises to make any occasion unforgettable.
How Can I Tell When the Risotto Is Al Dente?
Mastering the perfect risotto texture is an art, and detecting that elusive al dente stage is key to achieving a restaurant-worthy dish. As you cook the rice, the goal is to strike a delicate balance between tenderness and a subtle firmness that teases the palate. So, how can you determine if your risotto has reached this sweet spot?
Imagine plucking a solitary grain of rice from the pot and bringing it to your lips. With a gentle nibble, you’ll experience a tender embrace, as the rice yields its starchy essence. Yet, beneath that initial tenderness, a quiet resistance lingers – a slight firmness that whispers of its al dente identity. This is the artful harmony you’re aiming for, a balance that lets your teeth meet the grain without any hint of excess softness or mushiness.
Much like tasting the readiness of pasta, assessing risotto’s al dente requires a delicate touch – a dance between the senses and culinary intuition. It’s this tactile awareness that separates a sublime risotto from a well-intentioned but overcooked one. So, next time you’re creating this creamy delight, trust your taste and texture instincts to unveil the exquisite al dente perfection that defines a truly exceptional dish.
Shrimp and Lobster Risotto with Asparagus and Mushrooms
- Arborio Rice
- White Onion finely chopped
- Asparagus bottoms trimmed
- Oyster Mushroom
- Large Shrimp peeled and deveined
- Lobster tails and claws
- Parmesan Cheese grated
- Chicken or Vegetable Stock
- Extra Virgin Olive Oil
- Salt & Pepper
- Pre-heat grill to medium-high heat.
- To prepare the raw lobster tails, cut the tails length-wise leaving the shell on. Brush with olive oil on the flesh side, season with pepper.
- For the claws, leave whole and shell on.
- De-vein and de-shell the shrimp. Brush with olive oil and season with pepper. Thread the shrimp carefully onto Skewers.
- Peel the ends of the asparagus. Brush with olive oil, and season with salt and pepper.
- Drizzle the mushrooms with olive oil and season with salt and pepper.
- Place a heavy stock pot on the side burner and pre-heat over low heat. Add some olive oil and chopped onion to the pot. Cook until translucent, but not browned. Add the rice/risotto, and stir until transparent and shiny, about 1 minute. Add more olive oil if necessary.
- Slowly add the broth, one ladle at a time. Make sure all the broth has been fully absorbed before adding more. Season with salt and pepper. Cook for 18 to 20 minutes, stirring continuously, until the rice is cooked but still has a bite to it (al dente).
- While the risotto is cooking; add the lobster, shrimp, asparagus and mushrooms to the pre-heated grill. Cook until the vegetables are lightly marked and cooked through, but still crunchy.
- For the lobster, grill until the claws are bright red and the juices from the claws turns white and thickens, and the tails are opaque (about 8 to 10 minutes). Cook the shrimp until pink and cooked through.
- Once the risotto is cooked al dente, remove from heat and add the parmesan cheese, stir until melted. Adjust the seasonings to taste.
- Carefully break open the lobster claws, trying to keep them whole. Deshell the tails and slice. Slice the shrimp and the vegetables into smaller pieces. Add everything to the risotto. Stir and serve immediately. Enjoy!
- The lobster and shrimp can be seasoned with a touch of red pepper for added heat if desired.
- For extra richness, add a tablespoon of butter to the risotto before serving.
- Ensure the lobster and shrimp are properly cooked; they should be opaque and firm.
- Arborio rice is crucial for achieving the creamy consistency of risotto.
- Adjust the seasoning according to your taste preferences.
- Calories: 480
- Protein: 25g
- Carbohydrates: 45g
- Dietary Fiber: 2g
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 220mg
FAQs on Shrimp and Lobster Risotto with Asparagus and Mushrooms – Recipe
Can I use frozen seafood for this recipe?
While fresh seafood is recommended for the best flavor and texture, you can use thawed frozen seafood if needed.
What can I substitute for oyster mushrooms?
Any mushroom variety of your choice can be used, but oyster mushrooms offer a delicate taste and pleasing texture.
Can I use seafood stock instead of chicken or vegetable stock?
Certainly, seafood stock can enhance the seafood flavors even further if you have it available.
What’s the best way to break open lobster claws?
Gently crack them open with a lobster cracker or the back of a heavy knife, being careful not to crush the meat.
Can I use different types of rice for the risotto?
Arborio rice is the best choice due to its high starch content, which creates the creamy texture characteristic of risotto.
What’s the significance of leaving the lobster shells on during grilling?
Grilling with the shells on protects the delicate lobster meat from overcooking and drying out.
Is it essential to thread the shrimp on skewers?
Skewering the shrimp helps prevent them from falling through the grill grates and ensures even cooking.
One response to “Shrimp and Lobster Risotto with Asparagus and Mushrooms – Recipe”
The use of fresh ingredients in this recipe truly shines through in every bite.