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Lobster and Scallop Risotto




Source of Recipe


Internet


List of Ingredients




1 lb Sea Scallops
meat from 3 Lobsters
shells from 3 Lobsters
3 lb Arborio rice
1 large, diced onion, Spanish
1/2 quart heavy cream (or whipping cream)
lobster base
1 pinch saffron
olive oil
1/2 Cup Parmesan cheese

Make lobster sock with shells. Cook them in 1 1/2 gallon of water and 3 oz of lobster base reduced by 1/2 and strain out shells. Next sauté the diced onions in 1 oz olive oil in a 4 quart saucepot. Toss the rice in the onions making sure to coat all rice with the oil. Slowly add lobster stock to the rice until the rice is covered. Cook at medium-low heat stirring occasionally. As the broth cooks out, add more stock. Always make sure the rice is covered. When the rice is finished it will be starchy but tender. Add the saffron, cream and cheese. Reduce over low heat. Sauté the scallops in olive oil in a separate sauté pan. Add the lobster meat and scallops to the rice. Salt and pepper to taste. Serve immediately.



Recipe