Ocean's Bounty Risotto
Indulge in a tantalizing seafood Risotto that bursts with the flavors of the ocean. Creamy Arborio rice cooked to perfection and paired with succulent shrimp, tender scallops, and sweet lobster meat. Enhanced with a hint of lemon zest, aromatic herbs, and a touch of white wine, this tantalizing dish will transport you straight to the seaside.
ingredients
- 1 cup Arborio rice
- 1 lb mixed seafood (shrimp, scallops, lobster meat)
- 4 cups seafood or vegetable broth
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- Salt and pepper to taste
steps
- 1.
In a large skillet, heat olive oil and melt butter over medium heat. Add the shallot and garlic, sauté until fragrant.
- 2.
Add the Arborio rice and stir to coat with oil and butter. Toast for a minute, then pour in the white wine. Stir until the wine is absorbed.
- 3.
Gradually add the seafood broth, one ladle at a time, stirring constantly until each ladle is absorbed. Continue until the rice is al dente, about 18-20 minutes.
- 4.
Meanwhile, in a separate skillet, cook the mixed seafood until just cooked through, about 2-3 minutes per side. Set aside.
- 5.
Once the rice is cooked, remove from heat. Stir in the grated Parmesan cheese, lemon zest, and fresh parsley. Season with salt and pepper to taste.
- 6.
Gently fold in the cooked seafood, being careful not to overmix.
- 7.
Serve the seafood risotto hot, garnished with additional parsley if desired.
