Seafood Risotto

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1 teaspoon minced garlic
• 2 cups Arborio or Carnaroli rice
• 1/2 cup white wine
• 3 cups warm chicken stock or broth, divided
• 1 (6-ounce) fresh lobster tail, diced
• 4 ounces fresh rock shrimp or other small shrimp, peeled and deveined
• 1/4 cup yellow corn kernels
• 1/4 cup sliced leeks
• 2 tablespoons mixed chopped herbs (chervil, tarragon, chives)
• 3 tablespoons diced tomato
• 2 tablespoons unsalted butter
• Kosher salt
• Freshly ground white pepper

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook 1 minute. Add rice, stirring to coat; cook 2 minutes. Add wine, and cook, stirring constantly, 2 minutes or until wine is absorbed.
2. Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.
3. Stir in remaining 1 cup broth, lobster, shrimp, corn, and leeks; cook 2 minutes. Stir in herbs, tomato, and butter. Season to taste with salt and pepper.

extra virgin olive oil, onion, garlic, carnaroli rice, white wine, chicken, lobster, shrimp, yellow corn kernels, leeks, herbs, tomato, unsalted butter, kosher salt, freshly ground white pepper

Taken from www.myrecipes.com/recipe/seafood-risotto-0 (may not work)