A happy risotto is one that has sufficient liquid slowly added during its formation: also true with a lily pond.. REMEMBER the left over onion tomato whrrr from the Marcella Hazen tomato sauce???
This the base for the liquid in this risotto.
For the broth I used 2 quarts of water, 1 full cup of the onion/tomato whrr, 1 cup of the tomato sauce, a little sea salt, 1 teaspoon of fennel seeds, several threads of saffron soaked in warm water (see little jar with cork cap) 1/2 bottle of white wine and all the juices from the lobster and scallops..
To Start prepare all your ingredients:
steam 1 small lobster....cool and reserve any juices
defrost or drain 4 scallops per person
sliver cut 1/2 bunch of scallions (see photo)
dice one onion...1 small zucchini...1/2 red pepper..1/2 orange pepper
Have 1/2 bottle of very cold white wine on hand
Heat 3T olive oil in the BIG POT ..when the grease is HOT add the 2cups of Arborio Rice
The secret to excellent risotto is to coat well the rice at a high heat stirring constantly for about 3 minutes...NOW pour in the cold wine..you will hear a sizzling sound and steam will whoosh up into your face..this is good..stir stir stir...now lower the heat and add all the vegetables except the scallions ..these are for plating later...IN AN ADJACENT 3 QT SAUCE PAN mix the wine, 2 quarts of water,thee juices from your sea food, the tomato sauce and the tomato/onion whrrr. and the saffron .keep this at a simmer...AS THE WATER BECOMES ABSORBED into the rice add 2-3 cups of the simmering broth....stir stir stir ... keep this process up until the rice is tender to the tooth (about 20 minutes) and there is still quite a bit of liquid in the rice.. add more water to your broth if needed....Lightly fry the lobster.. set aside...Saute the scallops on a high flame in a wok..the heat distributes faster..any juices add to the rice... PLATE THE RISOTTO as per the photos...sprinkle on some fresh parsley or cilantro if you like..I serve this with a HOT SPICY oil and sea salt...ENJOY
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