Serves: 4
Conversion Chart: Here >>
Ingredients:
4 cups broth
4 (5-oz) American lobster tails - meat raw
20 each of 31/40 raw Shrimps, peeled and deveined
3 tbsp. butter
1 finely chopped shallots
Salt
½ cup dry white wine
2 tbsps. of fresh chopped parsley
2 cup uncooked Arborio rice or other medium-grain rice
Procedure:
Sautee the Shallots in the butter
Add rice to pan; cook for 3 mins., stirring constantly.
Add the wine and completely reduce.
Stir in 1 cup broth mixture, and cook for 5 mins. or until liquid is nearly absorbed, stirring constantly.
Add the Lobster tail roughly chopped and the shrimps
Adjust with salt
Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (20 mins. total).
Add Parsley and serve
Restaurant: Cafe Firenze, 563 W Los Angeles Ave, Moorpark, CA
Recipe Type: Authentic
Recipe Author: Chef Fabio Viviani
Original Photograph By: ciaoflorentina.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://ciaoflorentina.com/wp-content/uploads/2012/01/issue2vol1.pdf
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