Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Share:

Home Cooking 5

Seafood Risotto Help

Ali G | Feb 14, 2017 07:25 AM

I'm planning to make risotto tonight for a Valentine's Day dinner. We are adding lobster, shrimp, and some scallops.

In order to speed things up after work, I cooked the lobster last night and removed the meat from the shells. I then made a lobster stock, strained and put it all in the fridge.

My question is, should I cook the shrimp and scallops before adding to the risotto or just let them cook in the pan during the last several minutes? I've seen some people sear them off in a pan first others just toss them in raw. Any opinions?

Any other tips would be helpful. I was going fairly simple - soften some onion in oil / butter, add rice, stir, add white wine, ladle stock until done, stir in some peas for something green, add all the seafood. I plan to add some grated parmagiano even though this is seafood. We like it and I have a block in the fridge that was brought back from a trip to Reggio Emilia. Maybe a pat of butter to finish.

Thanks for any tips you might have!

Want to stay up to date with this post?

Recommended From Chowhound