White Truffle Champagne Risotto With Lobster & Scallops

We all know that calories don’t count on Valentine’s Day (you’ll burn those off later), so instead of gorging on a Whitman’s Sampler, indulge your exercises in some seriously sumptuous food. And don’t be envious of those with excellent reservations this year…

Even if you opt for a date with the DVD player, we’ve got you covered with three of the most decadent ingredients in the world of food: Champagne. Truffles. Butter. If you’re celebrating with a loved one this year, this romantic dish will make for a perfect evening. And if you’re dining alone, the Saint Valentine’s blues will be kicked to the curb with a risotto that’s way better than that boring potential date. Bottom line, treat your self!

Of course, a decadent dish deserves a decadent wine to match! The crisp acidity of this luxurious rosé Champagne will cut through the richness of the risotto, while its mineral notes beautifully complement the seafood.

Champagne Truffle Risotto with Lobster and Scallops
Serves 2

Ingredients:

1 cup Arborio rice
3 cups chicken stock, brought to a simmer
¾ cup champagne
¼ cup heavy cream
1 large shallot, minced
4 garlic cloves, minced
4 tablespoons butter
1/3 cup grated Parmesan cheese
½ teaspoon white truffle oil
1- 6-8 ounce lobster tail
3 scallops, membrane removed and patted dry
Sea salt, to taste
Freshly ground black pepper

Directions:

1. In a large skillet, melt 2 tablespoons of butter over medium-low heat. Add the shallots and garlic and sauté until they appear translucent but do not brown, about 6 minutes.
2. When your aromatics are soft, add the rice and stir until the rice is completely coated in butter. Continue to toast for 2 minutes over low heat, making sure that the rice does not burn or get any color.
3. Increase the heat to high, slowly pour in your champagne, and let the bubbly reduce completely, about 2 minutes. It should absorb quickly into the rice!
4. In ½ cup increments, add your hot chicken stock and continuously stir the rice for about 25-30 minutes. Make sure that the chicken stock is completely absorbed into the rice before adding additional liquid. Keep stirring on LOW HEAT so that the bottom of the pan doesn’t burn! Your rice will be done when it is tender and creamy (has released it’s starch), but still has a bite to it.
5. While the rice is cooking, bring a large pot of water to a boil. Add your lobster tail and boil or steam the lobster until the shell has turned a vibrant red color, 5 minutes. Transfer to a plate and reserve.
6. Season your scallops with salt and pepper. In a large sauté pan over medium-high heat, heat your olive oil until ripples form and add the scallops, searing on both sides for about 3-4 minutes each. Transfer to a plate and reserve.
7. Off the heat,stir in the remaining 2 tablespoons butter, Parmesan cheese and season with salt to taste.After the cheese has melted and to ensure an extra sexy night ahead, drizzlein ½ teaspoon of white truffle oil and mix well.
8. Divide the risotto between two bowls. Garnish with a sprinkle of grated Parmesan cheese and top with the lobster tail and scallops.

Enjoy!