Lobster, Scallop and Spring Asparagus Risotto



 This is a flavorful, simple and elegant dish.  Have your dinner guests hang out in the kitchen while you prepare this dish, as it needs to be stirred throughout preparation. 



1/4 c. fruity Liquid Gold Extra Virgin Olive Oil (I used Nocellara)

1 1/2 c arborio rice (Italian style rice)

1 qt low sodium chicken stock

 1/2 - 1c good white wine (one that the cook enjoys)

  2 green onions or 1 medium shallot, chopped

1/2 Asiago 

1 cup cooked lobster meat (I used 2 fresh cooked but snacked while preparing)

1 cup scallops

1 cup fresh asparagus cut into 1 in pieces

1 T Liiquid Gold white truffle oil for finishing (optional but nice)

Parsley and slice of lemon for garnish

fresh cracked pepper


Heat chicken stock and keep warm. Heat olive oil in large skillet, stir in rice and coat well. Turn heat down to med low and add liquid one ladle at a time. Stir until absorbed between additions.  Slip the wine in about half way through cooking, refilling your own glass as well.  Add onions and asparagus.  Repeat the addition of liquid until the rice is tender and creamy.  Add lobster and scallops about 5 mins to completion.  Just enough time to heat lobster and cook scallops. Add cheese, stir.  Finish with truffle oil to taste.

Garnish with parsley and slice of lemon and pass the pepper.

I put LG Traditional Balsamic on the table, as this is a nice addition to any Risotto dish.


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