Prep time: 20 min
Cook time: 30 min
Risotto at home is the perfect luxury! BONG lobster stock concentrate makes the stock base a breeze, and makes it so easy for you to choose any seafood that you prefer.
Ingredients:
Serves 4
2 tbsp extra virgin olive oil
4 tbsp butter, divided
1/2 cup finely chopped white onion
16-20 shrimps, shelled and deveined
8-12 other shellfish of your choice
2 cups Arborio rice
6 cups of water
3tbsp BONG lobster stock concentrate
3 tbsp chopped chives
- Optional: 100ml heavy cream
Instructions:
- In a stock pot, bring to boil 6 cups of water and add 3 tbsp of BONG lobster stock concentrate. Set aside and keep warm.
- In a separate heavy bottomed pan, add in half the butter and the extra virgin olive oil. Saute the chopped onions on medium heat for 2 minutes or till softened. Add in arborio rice and toss till coated in butter & oil mix.
- Stir in white wine and let it reduce slightly.
- Start adding the hot lobster stock a ladle at a time. Stir it frequently to let the rice absorb the stock. When the stock is more than half reduced, add in another ladle and stir. Repeat till stock is finished. Do not let the rice catch on the bottom of the pot. After the last stock is ladled in, stir in remaining butter and half the chopped chives (also cream, if opted for). Turn heat off. There should still be some liquid stock with the cooked rice as it will continue to absorb the stock.
- Either grill (in butter) or steam (in some butter and wine) seafood separately till just cooked through. It should not take more than a few minutes.
- Serve seafood atop risotto and garnish with more chopped chives. Enjoy!
