Seafood Risotto

Name: 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

15 ingredients

3 steps

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

Directions

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

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