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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lobster, shrimp, and corn make up this decadent Seafood Risotto. Serve Seafood Risotto as a main dish or with Roasted Grouper and Champagne-Citrus Beurre Blanc. Ingredients:
2 tablespoons extra virgin olive oil |
1/2 cup finely chopped onion |
1 teaspoon minced garlic |
2 cups arborio or carnaroli rice |
1/2 cup white wine |
3 cups warm chicken stock or broth, divided |
1 (6-ounce) fresh lobster tail, diced |
4 ounces fresh rock shrimp or other small shrimp, peeled and deveined |
1/4 cup yellow corn kernels |
1/4 cup sliced leeks |
2 tablespoons mixed chopped herbs (chervil, tarragon, chives) |
3 tablespoons diced tomato |
2 tablespoons unsalted butter |
kosher salt |
freshly ground white pepper |
Directions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.
2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper.
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