Seafood Risotto

Chock-full of juicy shrimp, lobster, and scallops, this Italian dish impresses guests and family alike.

Seafood Risotto


1 1/2 lbs cooked shrimp, scallops, and lobster (or any seafood combo of choice)
2 leeks
1 bunch fresh parsley
1 1/2 tbsp olive oil
1 1/2 cups arborio rice
1/2 cup dry white wine (not cooking wine)
4 1/2 cups Fish Stock
1/2 cup fresh-grated Asiago cheese
2 tbsp cold unsalted butter
Fresh-cracked blace pepper


1 – Clean, shell, and cut the seafood into bite-sized chunks. Thoroughly clean the leeks and cut into small dice, using both the white and green parts. Clean and gently chop the parsley.

2 – Heat the oil to medium temperature in a large saucepan. Add the leeks, and saute for 2 minutes. Add the rice, and stir for 1 minute.

3 – Pour in the wine, and stir until fully absorbed. Add the stock 1/2 cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.

4 – Remove from heat, and stir in seafood, cheese, and butter. Serve on a heated platter, sprinkled with the parsley and pepper.

Servings – 10