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Champagne Risoto with Scallops and Lobster Nage

Windstar Cruises Signature Cuisine


3 pounds scallops, cleaned & grilled
2 tablespoons butter
1 onion, minced
2 cups Italian Arborio rice superfine
3 cups vegetable stock
3/4 cup Champagne
2 tablespoons chervil
2 tablespoons Italina parsley
2 tablespoons tarragon
2 tablespoons chives
1/3 cup herb salad
Lobster nage (see recipe below)
Parmesan cheese
Unsalted butter, to taste
Extra virgion olive oil, to taste
Sea salt, to taste
Fresh ground white pepper, to taste

In large sauce pan, sweat onions in butter until translucent. Stir in risotto for 3 minutes to coat. Add champagne and continue to stir until wine is absorbed into rice. Add 1/3 of the stock and stir constantly until it is completely absorbed. Repeat this step with the second and third 1/3 cup of stock until all liquid is absorbed. This should take approximately 15 minutes. Set aside. When the rice is almost finished, add cheese, butter, olive oil, and herbs.

To Serve:
Place risotto in center of bowl. Place scallops in center. Spoon lobster nage around and garnish with herb salad.


2/3 cup lobster stock
2/3 cup unsalted butter, cut in 6 pieces
Sea salt, to taste
Fresh ground white pepper, to taste

Bring stock to a boil and reduce heat to low. Add 2 pieces of butter, stir until melted; bring to a simmer. Pour into a blender and mix at high speed adding remaining butter until emulsified. Keep warm on the side.

Serve 10

Courtesy of Windstar Cruises.

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