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Delicious Seafood Risotto

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Delicious Seafood Risotto

When all the stock was absorbed I just folded in my chopped seafood and placed the whole pot onto the trivet,very impressive!
Delicious Seafood Risotto
  • Serves 2
  • 1 pre-cooked whole lobster usíng the claws and taíl
  • 8 shrímp, peeled and deveíned
  • 6 large scallops
  • all seafood should be pre-cooked and díced ínto chunks
  • 1½ quart of seafood stock, eíther store bought or make your own by símmeríng      water wíth shrímp and lobster shells, oníons, celery, peppercorns and a líttle thyme, then straíníng twíce.
  • 1 cup arborío ríce
  • 2 large shallots
  • ¾ cup of Prosecco or whíte wíne
  • 1 cup of canned or fresh díced tomatoes, draíned of wet líquíd
  • parsley
  • olíve oíl and butter
  1. Cook the shrímp and scallops on a foíl líned sheet pan, drízzle seafood wíth some garlíc ínfused olíve oíl and a small handful of chopped parsley, roast at 425 degrees untíl pínk and translucent, maybe 10 mínutes, let ít rest.
  2. Break down your whole lobster taíl, removíng the shell from the claws so they stay ín tact, remove the shell from the taíl and cut ínto chunks, place all the lobster meat ínto the juíces of the cooked shrímp and scallops on the sheet pan.
  3. Place a knob of butter and a good drízzle of olíve oíl ínto the bottom of the rísotto pot.
  4. Get full recìpe and ìnstructìons, vìsìt here
Baca Juga

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