A combination of Parmesan and mascarpone cheeses makes this sophisticated seafood risotto really smooth and creamy. This is a wonderful dish to serve when you're looking to impress your guests.
cost per recipe: $16.32
The price is determined by the national average.
tablespoons olive oil
medium orange bell pepper, diced (about 1 cup)
cup chopped onion or shallots
cups uncooked arborio rice
cup dry white wine
cups Swanson® Chicken Broth or Swanson® Chicken Stock
pound coarsely chopped cooked shrimp
pound coarsely chopped cooked lobster meat
cup grated Parmesan cheese
tablespoons mascarpone cheese
tablespoons chopped fresh chives
Heat the oil in a 4-quart saucepan over medium heat. Add the pepper and onion and cook for 3 minutes or until the vegetables are tender, stirring occasionally.
Add the rice to the saucepan and cook and stir for 2 minutes. Add the wine and cook and stir until the wine is absorbed. Add 2 cups broth and cook and stir until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until the broth is absorbed before adding more.
Stir in the shrimp, lobster, cheeses and chives. Remove the saucepan from the heat. Cover the saucepan and let stand for 5 minutes. Serve with additional Parmesan cheese.