Shrimp and Lobster Risotto with Peas

Short-grain arborio rice

This is a basic recipe for one of the best comfort food dishes of all time, Risotto. You could flavor this recipe a hundred different ways but I love using it to make Crispy Risotto Cakes with Taleggio Cheese.

Honestly, I’m not sure why people make a big deal about making risotto. I mean, you do have to stir it, but only for 18 minutes or so and it’s not like if you stop for a sec to answer the phone or  look at a picture of a dog in glasses, the whole thing will be ruined.

Arya in glasses

Basic Risotto
Prep time
Cook time
Total time
Serves: 4
  • 4-5 cups low-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 large shallot, diced small (or ½ cup onion)
  • Coarse salt and ground pepper
  • 1 cup plus 2 tablespoons Arborio or Carnaroli rice
  • ½ cup dry white wine, such as Pinot Grigio
  • 6 tablespoons grated Parmesan cheese
  • 2 tablespoons (1/4 stick) butter
  1. Bring broth to simmer in saucepan. Reduce heat to very low; cover and keep warm.
  2. Heat olive oil in heavy medium saucepan over medium heat. Add shallot; sauté until translucent, about 5 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute. Add wine; stir until absorbed, about 30 seconds. Add broth, ⅓ cup at a time, and simmer until rice is just tender and risotto is creamy, allowing broth to be absorbed before adding more, and stirring often, about 18 minutes. Remove from heat.
  3. Mix in 6 tablespoons Parmesan and butter. Season generously with salt and pepper. If making Crispy Risotto Cakes with Taleggio Cheese, spread risotto in 13x9x2-inch pan and cool completely.