Lobster Risotto with Day Boat Scallops, Shiitake Mushrooms, Peas, and Pea Tendrils
Recipe courtesy Toby Talbot at Sports Grille Boston
Show: Rachael Ray's Tasty Travels
Episode: Boston
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- Recipe categories: Shellfish, Lobster, Scallop, Vegetables, Mushroom, Beans and Legumes, Peas,
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- ratings & reviews(2)
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By VBallGal
Alexandria, VA
on December 31, 2009
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Yes, quite involved....but well worth it! The broth definitely made the dish. Reduced the lobster broth recipe by 1/4 since I only had 2 lobsters....but that made a perfect amount of broth for the full risotto recipe....which was too much for two.... Used frozen peas that I heated w/ the lobster meat in a saute pan after I sauteed the mushrooms.
By antonemtn_5089010
rupert, VT
on March 04, 2006
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This recipe is a little involved but certainly well worth the amount of time spent prepairing it.