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Seafood Risotto

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Servings 8

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.
Keyword Lobster, Risotto, Scallops, Seafood, Shrimp