Seafood Risotto Courtesy of: Rating: Select ratingGive it 1/5Give it 2/5Give it 3/5Give it 4/5Give it 5/5 No votes yet Servings: 4 Prep: Cook: Total Time: Share this: facebook twitter pinterest email Print Description Risotto is already luxurious and creamy, but the added shrimp, mussels, scallops and lobster will really bring it to a new level. This is one to save for date night. It is sure to impress. Ingredients 1/4 cup extra virgin olive oil 2 cups Arborio rice 6 cups organic clam broth or homemade seafood stock 4 large dry sea scallop, cleaned 4 large wild shrimp, cleaned 2 pounds mussels, whole, washed 1 pound clam, Manila, washed 2 small lobster tails, large diced 1 large organic white onion, chopped 4 cloves organic garlic, chopped 1 cup dry white wine 2 Tbsp. fresh basil, chopped 2 Tbsp. chopped parsley 6 oz. unsalted butter salt and pepper Directions Place the clam juice in a pot and bring it to the simmer. Heat the oil in a large pan with at least 2-inch sides. Cook the garlic and onions over medium heat for about five minutes or until soft and translucent. Add the rice and continue to cook all the while stirring making sure the rice does not stick. Once the rice has toasted a little (you’ll see the edges starting to brown) add the white wine, let this cook until evaporated, all the while stirring. Now, add the stock about 1/2 cup at a time, again stirring constantly. When you have used 3/4 of the clam juice add the shrimp, scallops, lobster, clams and mussels. Continue to add the juice and stir until all of the juice is gone. Add the butter and chopped herbs to the rice while stirring season to taste and serve. Recipes you may also like NextBack Vegan Breakfast Burritos Chocolate Hazelnut-Raspberry Popcorner Topper CARAMEL APPLES WITH SEA SALT AND CACAO NIBS Reuben Sandwich Sweetheart Apple Sandwich Olive Oil Mashed Potatoes with Kale and Herbs Beet Dip with Kefir Lunchbox PB & J Kabobs Oven-Baked Sweet Potato Fries Mac & Cheese Bars Comments View the discussion thread.