I was recently contacted by the folks who work for an Italian cookware brand, Lagostina. They were having an exclusive blogger challenge/giveaway where they would gift me, and one of my lucky readers their beautiful La Lagostina Risottiera (risotto pot) a retail value of (199.95)
They asked if I could create a winter risotto recipe using the pot and to give an honest review, I thought about it for less than a second and said Yes!
Since it’s the holiday season with Christmas around the corner and New Years right behind I decided to make a seafood risotto with lobster, scallops and shrimp, why not, it’s the holidays and besides, this would be perfect for any special occasion.
I have to tell you I was blown away by the high quality of this pot as soon as I took it out of the box and felt the weight. The lid is beautiful, made of solid cherry wood on the top with the word risotto carved into it, the bottom of the lid is made of heavy stainless and guess what, you can flip the lid over and use it as a trivet! It definitely passed the beauty test, now to see how it cooks up my risotto.
- Serves 2
- 1 pre-cooked whole lobster using the claws and tail
- 8 shrimp, peeled and deveined
- 6 large scallops
- all seafood should be pre-cooked and diced into chunks
- 1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a little thyme, then straining twice.
- 1 cup arborio rice
- 2 large shallots
- ¾ cup of Prosecco or white wine
- 1 cup of canned or fresh diced tomatoes, drained of wet liquid
- olive oil and butter
- Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
- Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.
- Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
- Add shallots and cook until they soften.
- Add rice, stirring until coated and hot.
- Deglaze with the Prosecco or white wine.
- When liquid is absorbed then start adding your simmering warm seafood stock, one ladle at a time, stirring until it gets absorbed, then add another ladle full.
You can find complete recipes of this Seafood Risotto in prouditaliancook.com