ISLAND SEAFOOD RISOTTO

1 Cup Arborio Rice (Risotto)
3-4 Cups Clam Juice or Seasoned Chicken Stock
1/2 Small Diced Yellow Onion
1.5 Tbs. Minced Garlic
1/2 Cup Olive Oil
1/4 Cup Grated Parmesan Cheese
2 Cups Whipping Cream
2 Tbs. Sweet Thai Chili Sauce
3-1# Kona Lobster Tails Split in Half
12 Jumbo Scallops
12 Jumbo Shrimp (peeled & de-veined)
6-3 oz. Pieces of Fish (Your Choice)

Heat liquid to simmer.
Heat high-sided pan with half of the olive oil.
Add diced onion & 1 Tbs. minced garlic & cool until translucent.
Add rice & stir for 1 minute. Add heated liquid, 1/2 at a time, stirring occasionally.
Cook until al denté (3/4 done). Spread out on cookie sheet to cool until ready to use.

Heat 1/2 Tsp. olive oil in sauce pan & add 1/2 Tbs. minced garlic.
Sauté until translucent. Add cream & chili sauce & reduce by 1/3.
Season seafood with sea salt & pepper, heat large sauté pan & add seafood.
Cook until desired doneness.
Reheat risotto with a little liquid & finish with grated parmesan cheese.
Place a portion of risotto into center of plate. Set sautéed fish on risotto. Set split lobster on fish. Arrange scallops & shrimp around risotto. Sauce plate with 2 oz. of Thai chili cream. Garnish with finely diced tomatoes & chives. Serves 6.