This Brown Butter Seafood Risotto is creamy, nutty, rich, and buttery and I'm pretty sure you can not ask for anything else out of dinner.
I have another special guest today for Seafood Week. Today's recipes comes to you courtesy of Erin of Dinners, Dishes and Desserts. This lady can cook, and bake, like no one's business. Erin is so incredibly talented. I love every single recipe she makes, she just has this way of making real food for real people.
I had the pleasure of meeting her in Florida at Food Blog Forum. Erin is a total sweetheart, she's kind, thoughtful and incredibly supportive of other bloggers. She's also very professional, Erin was the first one to send her guest post along. It's just her way, and it's another thing I dig about her.
Erin will be attending Food Blog Forum in May so I'm super excited I get to spend some time with her again. It's always fun to hang out with fellow foodies. There are no food bloggers where I live, it's a bit of a culinary black hole to be honest. So when I get the opportunity to go to conferences it's always so exciting. I get to talk food for hours with people who don't roll their eyes over conversations about the different kinds of olives oils, and why each one is so very different from the others. My family gets bored quickly, their eyes glazing over after about 5 minutes of "foodie speak". You think they would be used to it by now. No such luck.
I look forward to catching up with Erin this spring. Until then I'm honoured, and touched to have her guest posting for me today. Please welcome the lovely, and talented Erin of Dinners, Dishes and Desserts.
Hi everyone! I am Erin, and I write over at Dinners, Dishes, and Desserts. I am a mom to an 8 year old (almost 9 year old) boy. We live in Colorado, and love taking advantage of the mountains. I am super excited to be here filling in for Kim for the day. Kim has always been super supportive of me, I am glad that I can help pay her back a little bit today. She definitely deserves a break, and I hope she is going to share some pictures of all her home projects she is working on.
So for Seafood Week I decided to go all out and use shrimp and lobster! What can be more indulgent than combining shrimp and lobster in one dish. Well, I added brown butter to the mix, so that helps some. Plus risotto kind of has a reputation of being a luxurious dish. So I think I covered all the bases with this one. I just wish that Kim could actually try this one!
The first time I had risotto was about 8 years ago. My sister in-law had her rehearsal dinner at an Italian restaurant, and I had their sausage and mushroom risotto. It was so good, and I have been obsessed ever since. I do not make it often, but the entire family loves it when I do. So when I added lobster to the mix, I really managed to get the guys attention. Good thing lobster doesn't go on sale all that often, or I would be asked to repeat this every week. Creamy, nutty, rich, and buttery; pretty sure you can not ask for anything else out of dinner.
Thanks Kim for letting me take over for the day!
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Brown Butter Seafood Risotto
Ingredients
- 8 ounces lobster tails this should be 2 lobster tails
- ¾ pound large shrimp peeled & deveined
- 1 dash olive oil
- Salt & Pepper
- 4 tablespoons butter divided
- 1 cup red onion finely chopped
- 1 ½ cups arborio rice
- ½ cup dry white wine
- 4 cups chicken stock or more if needed
- ½ cup Parmesan cheese grated
Instructions
- Preheat oven to 450 degrees.
- Prep lobster tails by removing the inner shell. Using a kitchen sheers, but down each side of the shell, peel back, and remove. For more detailed instructions see here. Season the tails with salt and pepper. Wrap in foil, and bake for about 18 minutes. Once cooked, remove the meat from the shell, and roughly chop.
- To prepare the shrimp toss in olive oil and season with salt and pepper. Bake with lobster tails for 7 minutes, or until pink and opaque.
- Heat chicken stock in sauce pan over medium heat.
- Meanwhile heat 3 Tbls of butter in a large skillet over medium heat. Let the butter melt, and a foam form on the top. Once the butter starts to brown (about 2 minutes later), add the onions. Saute for 3 minutes, or until soft. Add rice, stirring to coat. Mix in the wine, and let cook until most of the liquid is absorbed, stirring frequently. Add 1 ladle of chicken stock. Stir and cook until the liquid is absorbed. Add another ladle of stock. Keep going until the rice is al dente. Remove from heat, stir in remaining 1 Tbls butter, Parmesan cheese and season with salt and pepper. Add shrimp and lobster to risotto to serve.
Notes
Nutrition
Thank you to Erin for sharing this wonderful dish with us today. My Dad would have went bonkers for this recipe, he just loved lobster. One time I came home from high school to find two lobsters swimming in our bathtub. Life with my Dad, it was never dull.
To continue this week’s theme of embarrassing myself with old photos, here's a stunner for you:
There are no words for this one. Really. None. Other than yuck. I think it applies to the fish and the clothes. Maybe the hair too! In fact, I'm quite certain about the hair.
Yet another photo from my youth, apparently we canoed...a lot:
When the going gets tough, the tough pull out tarps and huddle. That's my older brother, Scott. Not the fluffy one, that's Sniff. Man, we were creative. Our cat's name was kitty. Alert mensa immediately!
So I'm actually getting a lot of projects accomplished this week.
Just kidding.
I'm on my third pan of brownies. Netflix sent me a restraining order this morning. If you're going to do something, do it in epic fashion.
Make sure you swing on by Erin's blog Dinners, Dishes and Desserts so you can follow her. You can also stalk her on Facebook, Twitter, Instagram and Pinterest. I recommend stalking her everywhere!
Seafood Week continues tomorrow with another amazing recipe. Keep tuning in all week.
Other Seafood Week Posts:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos' Coconut Almond Crusted Cod
Toodles and smoochies! xx
movita beaucoup
This risotto sounds amazing! Shrimp and lobster are my life.
My best friend named her cat Cat. So… you've got that in common.
Kim Beaulieu
I love risotto. I wish I could eat this. I hate allergies. Boo allergies.
Ha, that makes me feel better. Or worse. I'm not sure yet.
Maureen | Orgasmic Chef
Sniff was a cutie. 🙂
I love browned butter, yes indeedy, but I have never used it with risotto before. What a great looking dish.
Kim Beaulieu
He really was, such a good dog.
I love it too. I'm so intrigued by this dish. I may have to make it sans things that will kill me.
John@Kitchen Riffs
I love brown butter, seafood, and risotto. Put them all together? Bliss! Good stuff - thanks.
Kim Beaulieu
Erin is a genius. I love everything she does.
Erin @ Dinners, Dishes and Desserts
Thank you so much for the kind words Kim!! So glad I could share a recipe with your readers today. Can't wait to hang out with you again in May!
Kim Beaulieu
You are so welcome. I am so thankful you did this for me. Makes my heart happy to have friends like you. I can't wait for May. I just hope it's not scorching hot. Eek, I don't do heat well. lol
DB-The Foodie Stuntman @ Crazy Foodie Stunts
Erin, very creative using brown butter in a risotto. Like Maureen, I've never done that before.
Kim, amazing recipe tomorrow? I'll respectfully disagree. 😉
Kim Beaulieu
It's a cool thing, very creative and yummy use of brown butter.
Ha, it is amazing. I love salmon so it made me do the happy dance.
Nancy @ gottagetbaked
Shrimp, lobstah AND risotto? Talk about a dream dish! Erin did a fantastic job with this guest post. I'm loving all the old school photos of you, Kim. The line about your pets' names and calling mensa? I almost choked on my coffee from laughter.
Kim Beaulieu
I know right. She really outdid herself. I am so impressed with this dish.
Ha, I had so much fun looking through old photos. Always oodles of fun.
suzanne Perazzini
That's the kind of food I can eat and love to eat. I'd have to cut out the onion but otherwise it's perfect.
Love the photos!
Kim Beaulieu
It is one seriously amazing dish. I love what Erin did with this.
Thanks lady.
mellissa @ ibreatheimhungry
This looks amazing! Thinking I'll make it low carb by replacing cauliflower for the rice! Also, when I signed onto Netflix last night there was a picture of you with a red circle and a line through it on the front page. I was wondering what that was all about...now I know! ha ha!
Kim Beaulieu
You are a rock star. Look forward to seeing that dish woman.
Ha, I've abused my privileges and am banished. Who knew you could fit 20 hours of tv in per day. Impressive.
COCO
KimBee, I LOVE your old pics! They're so cute and you have nothing to be embarrassed about.
This is a great dish. My hubby would love it. I'm putting it on the menu.
Have a great w/end, Doll. xoxo
Kim Beaulieu
Thank you. We were always wandering about in the woods, or canoeing. Not a bad childhood.
I can assure you the recipe will rock, all Erin's recipes are flipping fantastic.
Liz
Thank you for the nice recipe. Have a Great Weekend!
Kim Beaulieu
Hope you had a great weekend Liz.
Lindsey @ American Heritage Cooking
I'm so loving Seafood Week!! This risotto looks amazing and thank you for introducing me to yet another fabulous blogger!
Kim Beaulieu
Thanks. It's fun to have other people guest post. So cool to see what they whip up.
Chris @ The Café Sucré Farinec
This looks amazing Erin. I love everything about it. Kim is right, everything you make is amazing. Hope you're having a wonderful time of relaxation Kim!
Kim Beaulieu
Thanks Chris. I had a great week off. So nice to catch my breath a bit. xx
Kim Mancuso
I made this tonight (without the lobster - just shrimp), and it was delicious! Beautiful dish, and one that I will make again. Thanks for sharing the recipe.
Kim Beaulieu
Yeah, I'll let Erin know you loved it. She'll be delighted. xx
Kate from Scratch
This looks like a perfectly light and healthy dish for spring. Thanks for sharing!
Kim Beaulieu
It sure is. I am so in love with this. Erin did a great job.