Main Dishes · No. 155
Seafood Risotto with Lobster, Prawns and Scallops
Risotto cooked in a stock made from the lobster and prawn shells, finished with lobster, red prawns, seared scallops, parsley and lemon. From Maria (therealchadli).
ItalianDinner
Ingredients
- 10 Argentinian red prawns
- 1 lobster
- 8 scallops
- 500 g (about 2 1/2 cups) risotto rice
- 1 shallot, diced
- 2 garlic cloves, diced
- 1 red chilli, diced
- 3 sticks celery
- 2 carrots
- 1 onion
- Juice of 1 lemon
- 1 to 1.5 L (4 to 6 cups) chicken stock
- Bunch of parsley, chopped
- 2 tbsp black pepper, for the stock
- 1 tbsp tomato paste
- Butter and olive oil, for cooking
- Salt
Method
- Shell the prawns and lobster. Put the shells in a stockpot with the roughly chopped carrots, celery and onion, the tomato paste and pepper. Cover with the chicken stock and salt to taste.
- Boil, skim, then cover and simmer 1 hour. Strain.
- Roughly chop the prawn and lobster meat.
- Sear the scallops in butter in a hot pan until golden on both sides. Set aside.
- Cook the shallot, garlic and chilli in olive oil until the shallot is clear.
- Stir in the rice for a minute. Add the stock a ladle at a time until the rice is cooked.
- Add the lobster, prawns, parsley and lemon. Cook 3 minutes more. Serve with the scallops.
Notes
- She says it cost about £40. Costco is her tip for cheaper seafood.
- Source: @therealchadli on Instagram.