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Entree/ Fish/Seafood/ Pasta

Asparagus and Mushroom Risotto with Lobster & Proscuitto

Creamy Risotto made with Mushrooms, Champagne and topped with Lobster and Proscuitto – think of anything better!

I have made risotto several times before and one of my favorites is one of Giadas” for Champagne Risotto. I decided to add the mushrooms and lobster and use a seafood stock instead of chicken stock. Riscotto could possibly be my all time best comfort food. And while it is still cool here at nights here in Texas I thought we needed a little comforting tonight.

I first had risotto on our trip to Italy. I had a shrimp risotto that was so delicious but I always laugh thinking about it. If you have ever seen the movie “Big Night” you know the scene I’m talking about where this lady orders shrimp risotto but she can’t really see any shrimp in it and ask the chef to bring her another dish to go along with her risotto. The chef refuses to bring her what she wanted because he said “it did not go with HIS risotto”.

My son, Scott, made a risotto once when he was visiting us that had a grilled, then crumbled Monkfish on top. It was delicious and that’s where I got the idea for the lobster garnish. I had a hard time finding a 4 oz. lobster tail and I would have rather had a 2-3 oz. tail but couldn’t find one. I guess I could have gotten some crawfish since they kind of look like lobsters.

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Appetizers/ HotApp

Prosciutto and Gruyere Palmiers

Puffed Pastry, Gruyere,  Prosciutto and Sage. What a wonderful combination and just great with a glass of wine.

Here they are with a glass of wine. Can’t wait to sit down, put my feet up have a couple of these with a nice glass of wine and have relax.

I am updating this post since I am made a fresh bach of these heavenly little baked appetizers for an Italian themed shower I’m helping give this weekend. You may want to make extras of these if you are doing them for a party. I like to keep these in my freezer so if my husband is wanting something with his glass of wine, these can be popped in the oven for a special treat. And when I have fresh sage in my garden, I use it, if not I used dry rubbed sage.