Toppits

What You Need:

• 5 cups low-salt chicken broth
• 3/4 cup dry white wine
• 6 tablespoons butter
• 2 Toppits “Pop Herbs” Garlic Cubes, or 2 cloves garlic, crushed
• 1/4 teaspoon crushed red peppers, dried
• 2 Toppits 5oz Warm Water Lobster Tails, thawed
• 1/2 lb Toppits Large Raw Peeled & Deveined Tail-On Shrimp, thawed
• 3/4 cup onion, finely chopped
• 1 1/2 cups Arborio rice
• 4 Toppits “Pop Herbs” Parsley Cubes, or 4 teaspoons fresh parsley, chopped
• Salt and pepper, to taste

Directions:

Using a butcher knife, split lobster tails in half lengthwise, into two pieces.  Bring broth and 1/4 cup of wine to a simmer in a medium saucepan.  Reduce heat, keeping hot.  Melt 2 tablespoons of butter in a skillet over medium heat.  Add 1 cube of garlic, crushed red peppers and lobster tails and sauté for 3 minutes.  Add shrimp to the pan and sauté until the shrimp begin to turn pink, about 2 minutes.  Add remaining 1/2 cup of wine and simmer until shrimp & lobster are just cooked through, about 2 minutes more.  Drain shrimp and lobster, reserving cooking liquid.  Melt remaining 4 tablespoons of butter in a large heavy saucepan over medium heat.  Add onions and remaining 1 cube of garlic; sauté until onion is pale golden, about 4 minutes.  Add rice and stir to coat, about 2 minutes then add 2 cups of broth mixture.  Simmer until liquid is absorbed, stirring often.  Continue adding broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.  Stir in reserved shrimp/lobster cooking liquid.  Cook until rice is just tender and mixture is creamy, about 5 minutes.  Remove from heat.  Stir shrimp, lobster tails and parsley into risotto, and season with salt and pepper to taste.  Serves 2.