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Risotto w/Lobster, Chicken, or Shrimp


2 cups Arborio rice
5 cups chicken stock
1/2 cup onion, chopped
5 tablespoons butter
2 tablespoons vegetable oil
pinch of salt
1/4 cup green onion, minced
1 cup sliced lobster or chicken, or whole cleaned medium shrimp (raw)
1 pinch fresh chopped parsley


2. In another large saucepan, place three tablespoons of the butter, vegetable
oil and chopped onion and cook over medium heat until onion becomes
translucent. Add the rice, stirring until all the grains are coated. Add 1/2
cup of the simmering stock and cook, stirring constantly until all of the
liquid is absorbed. Be sure to stir the bottom of the pan frequently to clean
off any rice mixture that may stick.

3. Add another 1/2 cup of the broth and continue stirring, as above, until all
liquid is absorbed. Continue adding stock, 1/2 cup at a time, until all is
incorporated. Simmer over low heat for ten minutes, stirring constantly.

4. Add the meat of your choice and stir well. Just before serving, add the
remaining 2 tablespoons of butter and stir throughly.

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