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1
Preheat the oven to 350 degrees F.
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2
Add 1 tablespoon olive oil to a skillet over low heat.
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3
Stir in the garlic and onions.
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4
Cook 1 minute.
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5
Add the rice, stirring to coat with oil, about 2 minutes.
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6
When the rice has taken on a pale golden color, pour in the white wine, stirring constantly until the wine is fully absorbed, and then add a dash of salt.
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7
Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
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8
Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 17 minutes.
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9
Stir in the Parmesan and mascarpone.
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10
Finish with the black truffle oil, salt and pepper to taste.
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11
In a frying pan, add 1/4 cup vanilla-infused olive oil, the 2 whole garlic cloves and the thyme and heat for 1 to 2 minutes over medium heat.
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12
Place the lobster tails in the pan flesh-side down and sear until golden brown, about 2 minutes.
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13
Flip over and spoon some infused oil onto the lobster tails.
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14
Place the pan into the oven and cook for 2 minutes.
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15
Once cooked, remove the lobster tails from the pan and place the pan back on the stovetop.
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16
On low heat, add the remaining 1 tablespoon vanilla-infused olive oil and diced tomatoes.
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17
Remove the seeds from the vanilla bean and mix the seeds into the tomato and oil mixture.
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18
Take the shrimp and remove the tails.
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19
Once the tails are removed, add them into the pan for 3 to 4 minutes, turning occasionally until cooked.
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20
Spoon the risotto onto plates and place the lobster tails onto the risotto.
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21
Place the shrimp on the risotto and spoon the tomato mixture on top of the risotto.
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22
Once plated, cut the lime in half and serve with half a lime on each plate.
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23
Drizzle more vanilla-infused olive oil on and around each plate and serve.
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24
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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25
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
