Seafood Risotto With White Wine - Aroma Professional ARC-3000SB Recipe Booklet

Seafood Risotto
with White Wine
2 Tbs. extra-virgin olive oil
1 cup celery, finely chopped
1 cup white onion, finely chopped
3 cloves garlic, peeled and minced
1½ cups Arborio rice, uncooked
½ cup dry white wine
4 cups chicken broth
Place the inner pot into the rice cooker. Preheat the rice cooker for 5 minutes using Sauté-Then-Simmer.
Add the olive oil to the inner pot. Add the celery, onion and garlic and sauté for 5 to 6 minutes, using a
long-handled plastic spoon to stir as the vegetables cook. Add the rice and wine and stir again. Cook
and stir until the wine is absorbed, about 5 to 8 minutes. Add the chicken broth and the Worcestershire
sauce. Close the lid and cook until the rice is almost done, about 20 minutes. Add the lobster and the
shrimp to the steam tray and insert the tray into the cooker. Continue to cook until the rice is done, 5 to 8
minutes. To serve, gently stir the seafood into the risotto and garnish with the parsley.
Serves 6.
1 tsp. Worcestershire sauce
½ lb. fresh lobster meat, cleaned
and cut into small pieces
½ lb. medium fresh shrimp, cleaned
and cut into small pieces
¼ cup fresh Italian parsley, chopped
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