Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 cup chopped onions

  3. Salt

  4. Freshly ground black pepper

  5. 8 cups seafood stock*

  6. 2 cloves minced garlic

  7. 1 pound Arborio rice

  8. 1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces

  9. 1 tablespoon butter

  10. 1/4 cup half and half 1/2 cup freshly grated Parmigiano-Reggiano

  11. 3 tablespoons chopped green onions , green part only

  12. 2 tablespoons finely chopped fresh parsley leaves for garnish

Instructions Jump to Ingredients ↑

  1. I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.

  2. In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.

  3. Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.


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