Seafood Risotto
Ingredients
- 2 qts Vegetable Stock (you can use chicken or seafood stock too if you wish)
- ¼ cup Olive Oil
- 1 Finely Diced Onion
- 3 cloves Minced Garlic
- 2 tbsp Butter
- 4 cups Arborio Rice
- 1 cup White Wine (use what you are serving with this course - it is worth it)
- ½ lb Cleaned Shrimp
- ½ lb Rinsed Scallops
- ½ lb Chopped Lobster
- 2 tbsp Additional Butter
- 3 tbsp Chopped Flat Leaf Parsley
Instructions
- Heat Vegetable Stock on back burner.
- In deep sauté pan sauté Olive Oil, Onion, Garlic and Butter.
- When onion is translucent add Arborio Rice and cook for 3 minutes - do not let rice brown.
- Add White Wine and stir until wine is absorbed.
- Add 1-2 cups of the hot stock. Stir until liquid is absorbed. Repeat this process until the rice is al dente and most of the stock is used.
- With the last addition of hot stock add Shrimp, Scallops and Lobster. Stir to incorporate and cook for 3-4 minutes until fish is cooked.
- Add Additional Butter and Parsley and stir to blend.
- Plate and drizzle with a little extra virgin olive oil.
