Seafood Risotto Recipe
Langostino, Shrimp, Bay Scallops, Lobster Sherry Cream, Pippin Mushrooms, Rosemary Olive Oil
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Ingredients
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Seafood Risotto Ingredients
Method
Cooking Directions
Prepare the Lobster Sherry Cream
In a small saucepan, combine the dry sherry and lobster stock and simmer until reduced by half. Set aside.
Sauté the Aromatics
In a large pot, heat olive oil and 1 tablespoon of butter over medium heat. Add minced shallots and garlic, sautéing until translucent.
Toast the Rice
Stir in the Arborio rice and cook for 2-3 minutes, until the rice is slightly toasted.
Add Stock Gradually
Begin adding the reduced lobster stock mixture one ladle at a time, stirring frequently, and allowing the rice to absorb the liquid before adding more.
Add Seafood
Once the rice is creamy and al dente (about 18-20 minutes), gently stir in the langostino, shrimp, and bay scallops, cooking for an additional 5 minutes until the seafood is cooked through.
Finish with Cream and Seasoning
Stir in the remaining butter, grated Parmesan cheese, chopped rosemary, and season with salt and black pepper to taste. Remove from heat.
Serve
Serve the risotto hot, drizzled with additional rosemary olive oil if desired.