Seafood Risotto

Photo: Peter Frank Edwards
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.

Yield:

Makes 5 cups

Recipe from


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

Preparation

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.

Note:

Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

April 2012