Ingredients
- 1 cup (250 g) arborio rice
- 3 cups (750 ml) fish, chicken, or vegetable stock
- 1/4 cup (75 ml) diced onion
- 2 tbsp olive oil
- 1 tbsp garlic butter
- 1/2 cup (125 ml) prosecco
- 1/4 cup (75 ml) tomatoes sauce
- 1/4 cup (75 ml) grated parmesan
- 1/4 cup (75 ml) cream
- 1 pound (500g) sea scallops
- 1/4 pound (125g) lobster meat
- 1 tbsp chopped basil
- Parmigiano cheese
Method
Sauté onion in olive oil until translucent, add rice to coat. Gradually add warm stock 1/2 cup at a time until absorbed. Stir constantly. When just al dente, remove from heat. Sauté garlic butter until brown; add prosecco, tomato sauce, cream and season with salt and pepper to taste. Add scallops and lobster, cover and simmer on low until just cooked. Stire seafood into rice; finish with basil and grated Parmigiano cheese.
Comments
This recipe works with all scallops, or all lobster, or any mix of the two. I would assume that it will work with shrimp as well. The recipe is for 8 servings… I would suggest that it serves 4. Prosecco can be swapped with any sparkling white wine or sherry. But why? Prosecco is awesome! I fry my lobster meat in butter first. It richens the flavours.