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Seafood Risotto




Source of Recipe


WKRG
Seafood Risotto
http://www.wkrg.com/media/news3/cache/10-29-2008_take5-200x0.jpg

Ingredients
Quantity - 10 serv.
Preparation Steps

Risotto Cake
1. Risotto: Sauté onions, garlic, rice in butter for 1-2 min. Deglaze with wine. Add vegetable stock then cover pot and put into 350ï‚° oven and cook like pilaf for 20-30 min. or until done. Take out of oven and fold in cheese. Spray a flat sheet with non-stick spray and evenly spread risotto all the way to the top place in cooler till set. Cut risotto into desired shape. Roll in flour and deep fry until crisp on the out side but warm on the inside.

2. Sauté all seafood with shallots deglaze with brandy and add the next 5 ingredients.
3. Plate as diagramed.

Risotto 2 cups

Onions (Diced)
1/3 cup

Garlic (Minced)
1 T.

White Wine
1/4 cup

Vegetable Stock or chicken stock
4 cups

Parmesan Cheese powdered
1 cups

Butter
1/4 cup
Lobster small diced 3oz
Shrimp 31-40 30ea
Scallops 20-30 cut in half 10ea
Crawfish tail meat 20ea
Crab meat 5oz
Shallots minced 2T
Brandy 2oz
Cayenne pepper pinch
Lobster bisque 10oz
Chiffonade Basil 2T
Lemon juice 1oz
Parmesan cheese powdered 2oz
Crawfish garnish 10ea
Bruniose peppers 2oz
Parmesan cheese shredded 2oz
Global basil sprig 10ea
Basil oil
Tomato oil