Ingredients
INGREDIENTS
2 tablespoons olive oil
1 stick of Salted butter
1 small Scotch Bonnet
2 Vanilla Beans (sliced in 1/2-seeded)
2 T White Sugar
1-2 Pinches Saffron
1 tsp chopped fresh thyme
Salt & Pepper to Taste
6 cups chicken stock
1 C Dark Rum
1 large onion, chopped
4 garlic cloves, minced
8 Baby Bella Mushrooms, Small Dice
2 cups arborio rice or other medium-grain rice (about 13 ounces)
1 cup freshly Shredded Parmesean Cheese
1/4 Cup Parsley, Chopped
1/2 pound Shelled Lobster Meat (cooked and diced 1" pieces)
1 Pound Medium size shrimp (71/90)
1/2 Pound Bay Scallops
1/2 Pound Crab Meat (not Claw)
Any other Seafood Can be added or substituted
Preparation
DIRECTIONS Heat oil & Butter in large nonstick skillet over medium-high heat. Sautee’ Fresh Seafood till almost done. Remove Seafood and set aside till later
Sweat Mushrooms, Onions and Garlic in butter/oil mixure just before they begin to brown Add Rice, thyme, Saffron and Stir Till Rice Starts to get some Color. Add 1/2 cup Rum; ** Becareful of the Flame** Cook until almost absorbed, about 1 minute. Set aside.
Bring stock to simmer Add Vanilla Bean, Chopped Scotch Bonnet, Sugar. Add remaining 1/2 cup Rum; Bring to a rolling Boil, then Strain well. Save liquid only
Return Rice to heat, Add 1 Cup of liquid to rice, stirring all the time When completely Absorbed add another Cup of liquid, repete.. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls, stirring often and allowing most stock to be absorbed before adding more, about 20-30 minutes.
Remove from heat
Stir in Seafood. Season to taste with salt and pepper. Garnish with Shredded Parmeasan Cheese and Chopped Parsley
Extra Cheese can be Passed separately.
