- 2 tablespoons olive oil
- 3/4 pound jumbo shrimp , peeled, deveined, tails removed, cut into 1/4-inch pieces
- 1/4 pound jumbo scallops , cut into thirds
- 3 tablespoons shallots
- 1/2 pound cooked lobster tail , removed from shell and cut into 1/4-inch pieces
Remove from heat and fluff with a fork. Stir in cheese, garnish with parsley and serve immediately.
Variations on a Theme
Prepare risotto through step 1. As rice cooks, wipe clean, trim, and slice 1/2 pound assorted mushrooms (cremini, white jumbo and shiitake) into 1/4-inch slices. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and cook uncovered 6 minutes, stirring regularly. Remove from heat. Add mushrooms and liquid to cooked rice. Mix well. Stir in Parmesan, then garnish with parsley; serve immediately.
Serves 2 (4 cups).
Prepare risotto through step 1. As rice cooks, clean and peel 1/2 pound medium asparagus (approximately 15 spears). Trim bottoms so that stalks measure about 5 inches (discard ends or save to use in a vegetable soup). Rinse asparagus and place in a single layer in a glass microwave-safe baking dish. Add 1 tablespoon water and cover with a damp paper towel. Cook on high for 2 minutes, until cooked through but still crisp. Remove stalks and cut each into 5 equal pieces. (Optional: Toss asparagus with 1 tablespoon truffle oil.) When rice is done, fluff and stir in cheese. Mix in asparagus, garnish with parsley, and serve immediately.
Serves 2 (4 cups).
Prepare risotto through step 1, substituting 2 cups water for chicken stock. When rice is cooked, remove from heat, fluff with a fork, and stir in 3/4 cup grated Parmesan. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add shrimp, scallops, and chopped shallots and sauté 2 minutes. Add lobster tail and cook an additional minute, until all items are cooked through. Remove seafood from heat and add to cooked rice. Garnish with parsley and serve immediately.
Serves 4 (6 cups).