Seafood Saffron Risotto

by Chef Klaus Mueller


Prepare Haco-Swiss Fish Bouillon as per instructions on packaging. Sauté onions with butter until golden brown, add Arborio Rice and Saffron, stir well. Add Haco


Place seafood risotto in bowl or place and garnish with lobster claw or head or as desired. Sprinkle cilantro over dish when serving.


2 c Fish Bouillon, prepared
2 ea Shrimp, head on (U-8-10)
3 oz Scallops
4 ea Mussels
4 ea Clams
1 oz Octopus
1 ea Lobster claw, or head
1/4 oz Saffron
1 c White wine
3 oz Arborio rice
3 oz Butter
1/2 oz Onion
1/2 tbsp Cilantro, chopped