Seafood Risotto

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. 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. 2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
3. 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.