Seafood Risotto

3 cloves garlic

Olive oil

½ cup white wine

1 cup seafood stock

6 shrimp

8-10 fresh mussels

2 large scallops

8-10 clams

4 ounces lobster tail

4 ounces calamari

3 tablespoons marinara sauce

Pinch of salt and pepper

2 tablespoons butter

¾ cup risotto, cooked according to package instructions

Saute garlic in a thin layer of olive oil. Add white wine and cook until reduced by about half. Add seafood stock and all of the seafood except the lobster tail. Simmer over low heat until clams and mussels begin to open. Add lobster tail, then simmer for 4 to 5 minutes. Add pinch of salt and pepper, and the risotto. Simmer until risotto is creamy.

Serves two.

Chef Salvatore Cardone, Mambo Italiano, Mundelein