#MEwx Mild temps, sun and Seafood Risotto

Good Morning Augusta

This morning we have sunny skies with expected highs in the mid 60s. Winds are light and variable.

Tonight we'll have mostly clear conditions  with lows in the upper 40s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 40.6°F, the Humidity is 92% and the Dew Point is 38.5°F.

The wind direction is Northwest between 0.0 MPH and 0.5 MPH.

The Relative pressure is 30.25, the Absolute pressure is 30.05 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with mostly sunny skies.

The UV rating is  1 out of 16, The moon is 5.8% illuminated, the moon phase is Waning Crescent, Sunrise is 6:18 am↑ 85° East, Sunset is 6:48 pm↑ 274° West, Moonrise is 3:36 am↑ 65° Northeast, Moonset is 6:21 pm↑ 291° Northwest and we'll have 12 hours 30  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

Hey, you like Italian food and Seafood, right? Well why not try this for dinner tonight.

Seafood Risotto

Ingredients

• Serves 2

• 1 pre-cooked whole lobster using the claws and tail

• 8 shrimp, peeled and deveined

• 6 large scallops

• all seafood should be pre-cooked and diced into chunks

• 1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a

little thyme, then straining twice.

• 1 cup arborio rice

• 2 large shallots

• ¾ cup of Prosecco or white wine

• 1 cup of canned or fresh diced tomatoes, drained of wet liquid

• parsley

• olive oil and butter

Instructions

1. Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast

at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.

2. Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place

all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.

3. Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.

4. Add shallots and cook until they soften.

5. Add rice, stirring until coated and hot.

6. Deglaze with the Prosecco or white wine.

7. When liquid is absorbed then start adding your simmering warm seafood stock, one ladle at a time, stirring until it gets absorbed, then add another

ladle full.

8. Keep flame on medium heat and continue adding warm stock and stirring until absorbed and rice reaches a tender and slightly al dente bite, you'll know

when it's ready.

9. Turn off heat, add another knob of butter, a little olive oil, the drained chopped tomatoes and parsley, then stir to incorporate and finally add in

your chopped seafood.

10. Put the lid on and let it rest for 1 minute.

11. When plating top each plate with one claw, garnish with more parsley