Seafood Risotto

This is a simple entree

Place 1/2 cup aborio rice in a saucepan with olive oil, coat and lightly cook

Preprepared stock
1.5 cups fish stock
2tbs light soy
1tbs fish sauce
Fill to 2 cups with rice wine

Add 1 cup of stock to the rice and cook until it all absorbs and the rice is tender

Meanwhile reduce the rest of the stock until it thickens.

Prepare the seafood you could use pre cooked lobster, prawns, crab or bugs. In this case I used a japanese style lobster flavoured fish.

Serve the rice using a mold top with your seafood and cover with your reduced sauce.