Miggs Craft Kitchen in Dunedin offers a seafood risotto with one central theme— the more you stir the recipe, the better your shot at risotto bliss. It a labor of love- like making a roux— you can’t leave the stove until it’s done.

Chef and Owner Miguel Rosado made it all look easy. 

A few chef tips besides “awesome stirring makes the best risotto.”
1. Once shellfish open and are cooked, get them off the heat or they might be chewy.
2. Make sure to take advantage of the sauce created when cooking clams and mussels— you use it to infuse the lobster in this recipe and add to the risotto at the end!

Seafood Risotto
Yield 4

1 cup Arborio rice
1 shallot minced
1 garlic minced
1 sprig thyme
Pinch of salt
Pinch of pepper
Pinch of saffron
2 quarts lobster stock
2 tablespoons parmesan cheese
1 tablespoon lemon juice
12 clams
12 mussels
1 whole lobster 1 1/2 LB
16 pieces shrimp, peeled deveined tail on
8 pieces U-10 scallops
1/2 cup chardonnay 


In a medium size pan combine the arborio, shallots, garlic and thyme with a tablespoon of olive oil.
Cook at medium heat for about two to three minutes.
Add the saffron, stir, add salt and pepper and stir.
Add chardonnay, and allow the wine to reduce.
After all the wine has reduced, pour in the lobster stock, and stir until all the stock is reduced.
Continue adding lobster stock and repeating the stirring process until the risotto is al dente.
Set aside and start to sauté the seafood.
In a high heat pan, start with the scallops and shrimp, sear one side and flip to the other side.
Finish in the oven at 400 degrees for 5 minutes.
In a separate pan, steam the clams and mussels with chardonnay, shallots, garlic and thyme.
Once the shrimp and scallops are done, add the lobster meat, add a splash of lobster stock, lemon juice and parmesan cheese to glaze the seafood.
Combine the clams and mussels with the shrimp, lobster and scallops.
Heat up the risotto with a splash of lobster stock, lemon juice and parmesan cheese.
Salt and pepper to taste.
In a plate or bowl, portion the risotto and garnish with the seafood, shaved asparagus, shaved parmesan and lemon zest.