Seafood Saffron Risotto a la Mahoney
2 seafoods of choice. (I did 6 scallops and 2 lobster tails but I have done 1/4 lb shrimp and 6 scallops before)
2 cups Arborio rice
6 cups chicken stock (or seafood stock if you want it for Lent)
Saffron (add just a few but no more than a pinch)
1/4 to 1/2 cup Parmesan cheese
**Cook's notes below.
Place your rice, chicken stock and 1/8 to 1/4 cup of Parmesan cheese in your rice cooker set to cook white rice (or just turn it on). Close lid after quick stir.
Chop all seafood into pieces as needed.
After 15 minutes, check rice, then add saffron and more cheese. Stir rice. If it has started to thicken, you need to add seafood. If not, close lid and come back in five.
Once you see that the rice is almost creamy and little to no broth is left, add your seafood. (Usually will get creamy within 20-30 minutes.)
Add more cheese to finish. Then serve once you get to desired thickness. Never add seafood until the end as it takes just 5-10 minutes to cook in the rice.
Now you can make this with scallops, shrimp, crab, lobster or any other seafood you may like. We usually do scallops and shrimp but I thought I'd write about lobster this time. Now the key to any risotto is the cheese and not adding the showcase items until the finish (lobster, scallops, etc...) if we could do it like they do in Italy, it is something amazing (editor's note: to eat risotto from a wheel of Parmigiano Regiano). But unfortunately they do not sell individual Parmesan cheese wheels here in the USA. if they ever did, ah, man it would be an experience I'd have to have people over to experience.
But until then, here is a quick an easy way to do it with your rice cooker....yes. That is correct, your handy dandy speedy rice cooker.