In a pot add whole butter, shallots & risotto. In a separate pot add water and saffron and bring to a boil. While stirring risotto add the boiling saffron water slowly until risotto is soft and creamy. Cooking time is approximately 10 – 15 minutes. When done remove from heat and add salt to taste.
Separately chop thyme and crabmeat (be sure to run fingers through crab to find any stray shells). Mix the crabmeat and risotto together and place in center of bowl to serve.
In a sauté pan on medium to high heat pour blended oil and add your chopped shallots & garlic. After a moment, add the sliced fennel & diced butternut squash (to prepare squash for pan, dice squash and toss in light oil, salt & pepper and roast in a oven at 250 until squash is soft). I the sauté pan add your sun dried tomato, shrimp & lobster. Once the shrimp start turning pink, add the mussels. Remove pan from heat and add Sambuca, then flame. To finish add whole butter and salt to taste. |
