Seafood Coconut Risotto with Lobster Sauce - Profood Limited
  • Seafood Coconut Risotto with Lobster Sauce

December 16, 2016

I decided to use the lobster sauce that I’d previously popped open to make my weekend cioppino pasta for another Italian-inspired fusion dish. While many people find cooking risotto at home a bit daunting, this recipe is a simplified version that produces excellent results. The most important thing to remember is the rice-to-liquid ratio of 1:4.

While you could definitely stick with the same seafood that I used to prepare the cioppino - fish, scallops, clams and prawns – I opted for smaller shrimp and squid that I bought from the wet market. I de-shelled the shrimp ahead of time, and used the shells to make a quick broth, giving the risotto an additional kick of umami flavour.

Traditionally cheese is grated into a risotto to enrich both the taste and texture, but I chose coconut milk instead for a slight Asian twist, adding the lobster sauce right at the end to give the dish a nice colour, and a contrasting flavour to the creamy rice.

Serves 4


500g medium shrimp, shells removed and deveined (set aside the shells and heads, if available)
400-500g squid, cleaned, cut into 1-inch-wide chunks, then scored across the surface in a diamond pattern
1 medium-sized onion, skin removed and finely diced
2 cups Carnaroli Risotto Rice
3 tbsp extra-virgin olive oil
2 cups room temperature coconut milk
4 tbsp Stefano Rocca lobster sauce
1 dried bay leaf
10g Japanese bonito flakes (optional)
Salt and pepper to taste


  1. Rinse shrimp shells quickly under running cold water, then place in a stockpot on a medium heat, adding 1 tablespoon of extra virgin olive oil and gently stir-frying to release the flavour. Add 12 cups of water, the bay leaf and bonito flakes (if using) and then bring to a gentle boil. Cover and cook for 15-20 minutes, stirring and gently pressing the shells occasionally.
  2. Strain the broth with a colander, then return to the stockpot. Turn up the heat to high and remove the lid, then reduce the liquid to around half the volume – approximately 6 cups of broth. Turn off the heat, keeping the broth in the pot, and set aside.
  3. Meanwhile, add 2 tablespoons of extra virgin olive oil to a deep sauté pan or skillet, then sauté both the shrimp and squid over a medium heat until cooked – this is when the shrimp became opaque and the squid begins to curl, and should take approximately 3-4 minutes. Transfer both into separate bowls and set aside.
  4. Using the same pan, fry diced onions over a medium heat for around 3-4 minutes, stirring frequently until soft and golden (do not let these burn). Add the rice to the onions, making sure that the grains are coated with a thin layer of olive oil, then gently toast in the same pan.
  5. Meanwhile, warm the broth on a low heat, then slowly add this to the rice, one ladle at a time. Stir occasionally, ensuring that the broth is fully absorbed by the rice before in the next ladle. This is a balancing act between adding the broth too quickly versus burning the rice, so keep checking.
  6. Add the coconut milk into the stockpot containing your final ladleful of broth, warming slightly. Continue ladling the broth-coconut milk mixture into the rice until all of the liquid has absorbed. This process should take approximately 20-25 minutes.
  7. Taste, checking the texture of the rice to ensure it’s fully cooked but is still firm with a little “bite”. Season with salt if necessary. Remove from the heat and cover the pan for 5 minutes to let the flavour settle.
  8. As the rice is resting, warm the lobster sauce over a low heat in a small saucepan.
  9. Serve the risotto in a deep dish, with the warm lobster sauce spooned into the centre, and the shrimp and squid placed on top. Drizzle with extra virgin olive oil as desired, and serve warm.

For more of Gary’s food adventures, head to his blog Joie De Vivre.

About The Author

A self-professed gourmand who loves both eating out and experimenting with new cooking techniques at home, Gary also writes his own blog Joie de Vivre to keep track of his many eating and travelling adventures (as well as occasional mumblings about random things!). When he's not too busy eating, drinking, cooking and sleeping, he enjoys travelling, collecting kitchen gadgets, watching football and playing golf. Follow him on Instagram for even more food inspiration! 

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