Lobster and Crab Risotto

Celebrate the bounty of the sea with this lush seafood risotto, studded with sweet chunks of lobster and king crab.  The lobster and crab is first cooked in the shell, infused with white wine and aromatic fennel, creating a fragrant seafood broth that is then used to make a simply elegant risotto. Juicy tomatoes and fresh herbs are added to the risotto alongside the chopped shellfish for a savory taste of the summer.

Shellfish and Seafood Broth

2 tablespoons butter

2 shallots, cut in half

3 cloves garlic

1 head fennel, cut into quarters

2 carrots, cut in half

Salt

2 tablespoons tomato paste

4 cups water

1 cup white wine

2 small whole lobsters, about 1 1/2 pounds each

2 pounds king crab legs

Risotto

Olive oil

1 sweet onion, minced

Salt

1 large clove garlic, grated or minced

2 cups Arborio, Carnaroli, or Vialone Nano rice

1 cup white wine, such as Chardonnay

4 cups seafood broth, plus more as needed

1 cup grape tomatoes, cut in half

2 tablespoons unsalted butter

1/4 cup minced herbs, such as dill, fennel fronds and basil

1 1/2 pounds cooked crab and lobster meat, chopped roughly

1/2 cup grated Parmigiano Reggiano cheese

For the shellfish and seafood broth:

Heat the butter in a Round Wide Oven or Dutch Oven set over medium heat. Allow the butter to melt, then add the shallots, garlic, fennel, and carrots to the pot along with a large pinch of salt.  Sauté until beginning to brown and caramelize, about 5 minutes.  Add the tomato paste and cook 30 seconds. Add the water and white wine to the pan and bring to a simmer.

Add the whole lobsters and crab legs to the pot on top of the vegetables. Cover with the lid and simmer until the lobsters are cooked through and firm, about 12 minutes.  Remove the crab and lobster from the pot and set aside to cool. Strain the seafood broth into another saucepan and keep warm over low heat. Once the seafood is cool enough to handle, remove the meat from the shells.

For the risotto:

Heat a Sauteuse or small Dutch Oven set over medium heat. When the pan is hot, add enough olive oil to lightly coat the bottom of the pan. Add the onion to the pan along with a pinch of salt. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Add the rice to the pan and stir to coat with the oil. Spread the rice out in the pan and let it toast until it smells nutty, about 30 seconds.  Add the wine to the pan and stir continuously until absorbed.

Add the seafood broth, one cup at a time, cooking and stirring continuously before adding another cup. Continue cooking, adding stock as needed, until the rice is al dente, about 20 minutes. Stir in 1/2 cup more broth along with the tomatoes, butter, fresh herbs, cooked lobster and crab meat and Parmigiano Reggiano cheese. Season to taste with salt and pepper.