Trivs Seafood Risotto

Yields 2 Servings

Ingredients

Spinach Risotto

• 8 cups chicken broth 

• 1 tablespoon unsalted butter 

• 1 large shallot, finely chopped 

• kosher salt 

• 2 cups arborio rice 

• 1/2 cup dry white wine 

• 1 cup finely grated parmesan cheese 

• 4 cups sauteéd spinach 

Lobster Cream Sauce

• 4 U-10 Scallops 

• 6 tiger shrimp, shelled and deveined

• 4 ounces lobster meat

• 4 cups heavy cream 

• 1 teaspoon paprika

• 1/2 cup finely grated parmesan cheese

• 2 tablespoons garlic, minced

• salt and pepper to taste

Horseradish Chive Oil

• 1 cup extra virgin olive oil 

• 2 scallions

• 1 tablespoon raw horseradish

Directions

Spinach Risotto

1. Warm the broth in a medium saucepan over low heat. 

2. Melt the butter in a sauté pan over medium heat. Add the shallot and a pinch of salt; cook for four minutes. 

3. Add rice to pan with butter and stir until rice is coated with butter. Continue stirring the rice about two minutes; you should be able to smell the toasted rice.

4. Add wine to rice, stirring constantly, until wine is completely reduced; about three minutes. 

5. Add broth to rice in slow increments, stirring in between.

6. Add sautéed spinach.

7. Continue to cook for 20-30 minutes. The risotto is ready when the rice is al dente and dish has the consistency of a thick porridge.

Lobster Cream Sauce 

1. Pan-sear scallops and shrimp until par-cooked (still translucent).

2. Add lobster, heavy cream, paprika, garlic, salt and pepper. Bring to a boil.

3. Reduce by a quarter and then add parmesan to thicken.

4. Serve over spinach risotto. 

Horseradish Chive Oil 

1. Combine olive oil, scallions and horseradish in a blender. 

2. Blend for one minute or until emulsified. Garnish sides of plate with mixture after plating your risotto.