Roy's Lobster & Shrimp Risotto

Chef Roy Yamaguchi's shares his wonderful recipe for Lobster & Shrimp Risotto



Adjust Servings

Recipe CategoriesFish & Seafood


1⁄2Cupunsalted butter
1⁄2eachMaui onion, chopped
1Clovegarlic, sliced
1Cuplocal Hamakua mushrooms
2CupItalian rice (it will say it is to be used for Risotto)
4Cuplobster stock or chicken stock
1⁄2Cupwhite wine
1Bunchasparagus, tips only, cut 1 inch long
1⁄2Cupfresh sweet peas, hulled
12eachlarge shrimp, shelled & deveined, cut lengthwise
2each8 oz. lobster tails, meat only, diced
2Tablespoonfresh tarragon or basil, chopped
 eachGoat Cheese or a Parmesan Assagio blend
 eachSalt & pepper to taste
2Teaspoontruffle oil or a flavored olive oil such as boletus


  1. Using a heavy bottomed, large sauce pan, melt butter on medium low heat with Maui onions, garlic and mushrooms.
  2. Add Italian rice and 1 cup of the stock.
  3. Stir until all stock is incorporated into the rice.
  4. Add 2 more cups of the stock and stir occasionally so that the rice does not stick.
  5. After the stock is incorporated into rice add last cup of stock and stir occasionally.
  6. Rice will now be thick and creamy after all of the stock is incorporated into the rice, but the rice will still be a little “crunchy”.
  7. Add white wine, cream, asparagus, peas, shrimp and lobster.
  8. Stir constantly until seafood is cooked.
  9. Sprinkle on tarragon or basil, add cheese, salt and pepper to taste, then drizzle with truffle or flavored olive oil.


Italian rice should be served when it is still slightly al dente.


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