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.
Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
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.
Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).
I can't believe I'm the first to rate this recipe...I've been a "My Recipes" advocate for years, all the way back to when the only way to get the recipes was by the Southern Living or Coastal Living magazines (no internet)...yet, I've never posted a review of any recipe....
The Seafood Risoto and Champagne Citrus Beurre Blanc is probably the BEST we've ever had!
I followed the risotto almost exactly except that I used vegetable broth instead of chicken broth, and, I used a combination of tarragon and basil (no chervil). I omitted the lobster and used only chopped shrimp, instead of the whole shrimp.
As for the Champagne Citrus Beurre Blanc, I followed it exactly, including the fresh citrus juices...with white wine that I had on hand, and cut back on the butter only by a few tablespoons. I might try less as this is an incredibly amount of butter to use in one recipe.
We used cod instead of grouper.
It is restaurant quality tasteful and impressive and I'll definitely make it again!!
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