Friday, February 13, 2009

Risotto with langostines and scallops

I saw this product called "Better than Boullion" at Market Basket the other day, and they had a number of different variaties including lobster stock and shellfish stock. I decided to give these a shot since seafood soups and risottos are a fairly regular dishes in my kitchen. For this dish, I used the lobster stock as a base for a risotto that also included some tomato paste for color, langostines, and scallops. Instead of adding a lot of salt and butter to season and enrich the risotto at the end, I topped the scallops with an anchovy butter sauce that could then be stirred into the risotto.

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