Risotto with Lobster and Scallops!

Hello everybody. Welcome to Luchina. We cooking today using my new water pitch filter to put water into my pot. Let’s finish filling it up. Nice. I’m going to add a little bit of salt. We got to wait till this gets nice and hot. What we making today? Went to the market yesterday and my wife said, “Why don’t you make me riotto with scallops and lobster on Sunday?” I said, “Of course.” A little bit of wine, too, on the side. That’d be nice. So, we got some scallop. beautiful fresh scallops and we got this beautiful lobster. Now, when you make risoto, a lot of times a lot of people use the uh uh chicken stock and beef stock or vegetable stock. I’m going to show you how to make your own stock from the lobster. Let’s use the filter water from my Epic Water Filter. That’s perfect. Now, we’re going to refill it. And we’re going to put this on the side. Oops. Let’s put this on the side because we’re going to put the ice later. Okay, guys. The water is kind of bubbling up, almost like boiling. So we have to do this. Sorry guys for the people that they are. Taking this out and putting it right in the end. Sorry about that, guys. Weather doesn’t like it, but that’s the humane thing to do. All right, guys. I’m going to put a little bit of fresh water in here. And then I’m going to put in a little bit of saffron because I like saffron in my seafood. What I do is just a pinch. Throw it in the water and it will change the color of the water and the flavor. It’s going to turn yellow. You can do it like this too. Look, it’s already turning. That’s all you need in a pinch. All right, so now it’s time to take the lobster out and we’re going to put it right into the cold water to shock it. There we got it. That’s it right in there. This way it will stop the cooking process and also we’ll have a nice thick hold because we’re going to have to cut it and we we’re going to have to desshell it. Now this is we turn this off. This is not broth. Broth from the lobster. Now we can use the strainer to take the little goo out. See, I’ll show you this. See all this white? That’s from the fat of the lobster from the liquid that came out of there when we when we cut it when we butchered it. Put on the side here and let it cool off. So our processes now is this. We have to let it get nice and cold and then we’ll play around with it. All right, guys. This is nice and cold now. I don’t know if you guys know, you know, you clean the lobster, but so easy. Once it’s cooked like that, it just falls apart. Let me put this in here for now. You grab the the back the towel and just twist it a little and everything comes up. So you see kind of the little We’re going to clean that up. We’re not eating that. Then we could break the shell or we could just cut it. Just cut it with a scissor. You can break it. Depends on what you want to do. I found it sometime easy just to do this. And look. And the whole tail will come up nice and easy. How beautiful this is. I’m going to put it right here. Now we’re going to keep this. We clean it. This goes in the garbage. I’m going to wash this. the legs. The hands. See this? We’re going to rinse it. We’ll get rid of it. Clean it all up nice. As much as you can. We don’t need the antenna, guys. Take it off. You have one of these. You can use the knife. And I just with this break around it, open it nice and easy. And the knuckle meat will come out. See? Nice and easy. Nice and slow. Beautiful. Put it there and use this. We take out the other piece of the claw. Can do the same thing with this. like that. Nice and easy. So now the lobster, it’s nice and clean. Then we cut it in chunks cuz this later is going to go in the resto. It’s going to be nice. This is one lobster only, guys. We do. And we’re making that with scallops that I’m going to show you how to cook the scallop before we put in the risotto. Chopping everything up. And now what I’m going to do, I’m going to put it in a little container and cover it and put it in the fridge because that’s where it’s going to stay until we cook the risotto lobster. Now I’m chopping just a small onions. You guys can use shallots. Sometime they’re nice and mild, but I don’t have any. So I’m using what I have, guys. [Music] This is going to be the base of the stock. So, I’m throwing in our pieces of the lobster that took out. My dog wants lobster. [Music] All this will make a nice stock. Just like this. This is all clean. I clean it all up. [Applause] [Music] I use couple of fresh tomato from my backyard guys. Instead, we use tomato paste because some people use tomato paste for this. I like this to be nice and brothy. I don’t want no thick too much thickness because we’re going to use this for to make just the flavor of the stock. And I want I want the stock to taste like lobster, not like something else. Italian wine. We can use a little procco, guys. Why not? Sparkling wine. Sparkling Italian wine. Now we adding a little bit of olive oil, extra virgin, just a little bit of pepper, a little bit of salt, little bit of Monica in my life, a little bit of Jessica by my side. Oh yes. I like to I like to sing once in a while, guys. Okay, we have to let it cook a little. I want to make sure that this starts to fizz out a little bit. And then we’re going to put it on low. We’re going to put the broth in it that we did from the cooking the lobster. And then we’re going to let it be. And we’re going to sit there for probably about an hour, an hour and a half. Just take all the flavor of the lobster. And then when we come back, we’re gonna strain everything out. And that’s it. We have our stock. Nice and simple, guys. Can you hear that? Yes, you do. All right, guys. Now we’re going to put We have the flame on medium high and we are putting some Italian sparkling wine. Look at that. Now we’re going to let it really evaporate. So in Italian, majorana is goes very well with seafood. I’m going to sprinkle it just a little bit. to give it a little extra kick. I’m going to add couple of flakes of hot pepper. Not much cuz my wife doesn’t like hot pepper. that we are going to add to the lobster. See guys, that’s the broth. Still nice and hot. Now, I’m going to load I’m going to close this up. I’m going to lower the flame. And this is going to be beautiful because this way it’s going to cook for a good hour, hour and a half. It’s going to become nice and dense. So, I’ll see you later, guys. Chop. Guys, the stock actually is done. So, what I’m going to do is I have another pot here with a very fine strainer and we are going to Oh, this is very hot. So be careful. I have to be careful. Strain all this. Look at that. Cuz we don’t want anything in there. We just want this. Okay. Look how beautiful. Now we go here. And this is the stock of the lobster, guys. All right, guys. Time to cook. My wife says she’s hungry. So, let’s put this on on medium. A cup of aliore rice. We put it in the pot in the pan and we are toasting it. I’m going to bring you close. Look, I got the scallops here. I got the lobster here. So, I’m going to put you very close here so you guys can watch the process. And this is the stock. I’m warming it up again because it needs to be hot. Cannot be cold. Remember that, guys. So we have to toast the rice. This will be now slowly cooked. We have to add a little bit of stock every time. And when the the rice absorb the stock, we keep adding, keep adding, keep adding. And also we don’t forget about how our beautiful saffron. Look how beautiful came up. See how nice the color is. Just a little bit. Let’s see. Putting a little bit of Oh, look at that. It’s like an Italian feast, guys. Look at that. Now, we’re going to get this absorbed completely. Look at this. Now we’re putting our beautiful saffron. [Music] And we going to turn this and let it cook on medium. You don’t have to turn it all the time, but it needs to be, you know, keep stirring every once in a while cuz you want to make sure it doesn’t stick. Once it starts reducing, then we have to add a little more. So now I’m putting a little bit of stock in here because we want to have a little beautiful flavor of the lobster. So and then now we let it cook a beautiful See, make sure you turn it because once in a while the rice will stick and you don’t want that. This is going to take about 20 to 25 minutes. Of course, you’re not going to see 20 to 25 minutes because we’re not going to do that. But we’re putting a little butter in this little pan. Why? Because I am making the scallops here seed. Once the butter is melted, putting just a little salt here. So, I’m not putting nothing on the scallops. And look, guys, scallops. You put them like this right over This is sea scallops. Wild sea scallops. I’m going to sear them all before I introduce them to the beautiful risotto like a production. And you know guys, it looks like it’s a lot of work, but it’s really fun. Just butter and a little bit of salt. Yum, yum, yum. You can eat it just like that after. Okay, now we turn it. There we go. Look at that. Yum, yum, yum. [Music] Three more minutes on this side and we’re going to take them out and put them on the side. In the meantime, I’m having another glass of wine. Solid. Oh, look at that. Oh, now you know guys, you have to put a little bit of butter, which is this, right in the center of it, cuz you want to have a little bit of creaminess. And I don’t put any whipped cream or heavy cream or anything like that. Just the butter will help. Butter does the trick. Look at this. Beautiful. Beautiful. Creamy. Look at that. With a saffron in it. One more minute for the scallops and we taking them out. Little more stock until this cooks. You keep adding stock. And the arbor rice is very good. You can use canarola or you can use aroreio. Arbor. I like arbor. I use arboria all the time especially when I make this stuff. Either one. Canarola or arbor works. Pasquali pasquali with the scallops and lobster. Guys, usually you see one or the other. I like to mix stuff up. I like to be different. Okay, so look at this. are beautiful. And we put them right here because you know what? Later, we’re going to put them right inside again. And it goes directly into the beautiful ratoto. In the end, we will cook a little bit more, but at least now we cook it just a little bit. Now, I’m going to add just a little olive oil to mix with the beautiful butter that we put in. We have a lot. We have a lot of scallops. Nothing. Nothing, guys. But going to try one cuz you know we have a lot. We already cooked. Oh, yummy. Come on. One, two, and three, and four. This is a mix of olive oil and butter. This broke very little. It was a small piece. That’s why much. Nice. like mama used to do a little bit. Always And we are now on the end of the cooking phase. Let’s turn this off. We don’t need this anymore. We’re going to move it right there so you guys can have the full view of the result. And we are putting our beautiful scallops in there. Look at that. Just told you what I did. and the beautiful juice. I’m leaving four of them because I’m going to garnish. Put it right on on top. Look at this. This is scallops and lobster roto, guys. With saffron, a little bit of color with a little bit of parsley in it. So, it changes the color a little bit. And no cheese. Don’t put no cheese in here. I think my wife will give you different cuz she likes cheese, but in Italy we don’t do this. And look at that. Yum yum. Let it cook slow. Let it rest. And we are going to plate it and serve it and see what my wife says. If she likes it, it’s good. If she don’t like it, then too bad for me, right? [Music] Like I said, just a little passion guy. Little passion and a little patience because you know what? everything to when you cook. I’m not saying it’s an art. I don’t ever say that because it’s just passion. If you like to cook, if you like to put the time into it, I think everything you make will be beautiful. Doesn’t have to be beautiful for everybody else, but it will be beautiful and tasty for yourself. [Music] We need this to be a little less liquid like this because we add more stuff in it. We want it to be soft. We want it to be smooth, but we don’t want too much liquid. So, we have to wait few more minutes until this risoto gets the con the consistency that needs to be perfect. And watch this. Yum. Yum. Amazing. I’m moving you further because I have to play this one. So guys remember Scallops, lobster. You saw the procedure how I made it. It depends. This it’s for two people, but can easily four people eat this. So, I put one cup of rice, one and a quarter, cuz I had leftover. The bag was empty. So, I used the whole thing. So, now what I’m going to do is see the way it is. I’m turning the flame off. and let it finish settle because you don’t want this. This is, you know, still evaporating, but you don’t want too much liquid or too dry. So, this is a very good consistency. That’s what I like because you want to have a little broth. Not too much broth, of course. It’s going to be riotto. It’s like, you know, like creamy. And we’ll see. Want to come close? Come close. Yum. Yum. Should I wait or should I do it? Should I do it? Oh, look at that. Guys, mama mia roto la pasquali. This was my wife idea. Anyway, guys, just to let you know, I said that before in the video in the beginning and I say it again. This was one my wife idea. She said, “Let’s make some beautiful scallops risoto.” And then we said, “Yeah, you know what? Why don’t we add a little bit of scallops with with lobster? So, let’s clean this like they do in the restaurants.” Oh, look at that. What is this? Rioto alapasqual. Look at beautiful baby. Bet. I know it’s hot, but I’m going to have to taste it and burn my mouth. Got a piece of lobster in here. Was not a lobster. It was It was the scallop. It was a little broken piece. Lobster. Guys, I’m going to go eat. So, thank you for watching again. Like, subscribe, and share with your friends and family. This is amazing. Try it. You’ll love it. Chawati.