For a special occasion this recipe is absolutely decadent!
Risotto base: Heat the olive oil and 20 g butter in a saucepan. Gently fry the onion and garlic until translucent.
Cooking the rice: Add the rice and cook for 2 minutes, stirring constantly. Pour in a ladleful of hot stock and stir until absorbed. Repeat until the rice is creamy (18-20 minutes).
Add the spinach after halfway through cooking so that it wilts gently.
Finishing touches: Add the shrimp and lobster 5 minutes before the end. Remove from the heat and stir in the cream, Parmesan and remaining butter. Season to taste.
Serve in deep plates or large bowls, garnish with a little Parmesan and freshly ground pepper.
A risotto should be the consistency of a thick soup, you can always add more stock if needed. The rice should be a little al dente, taste test as you go along, and stir slowly and consistently.
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