Seafood Risotto

1. 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. 2

   Add 1 cup chicken stock, and cook, stirring constantly, until absorbed. Repeat with 1 more cup chicken stock.

3. 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.

No nutritional information available.

No additional tips available.