#MEwx Warm and sunny again with Seafood Risotto

Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have partly sunny skies with highs in the lower 80s. Winds are light and variable.

Tonight we’ll have mostly cloudy conditions with a slight chance for showers after midnight. Lows in the mid 60s with light and variable winds.

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

The wind is Southwest between  0.0 MPH and 1.6 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and steady with a weather graphic indicating sun.

The  outdoor temperature is 64.4°F, the dew point is 64.1°F, the heat index is 64.4°F and the humidity is 99%.

Visibility is 10.0 miles / 16.1 Kilometers with clear sunny skies.

The current Solar Radiation reading is 135.4W/m2, the UV Index is 1  placing the average person at low risk, the moon phase is Waning Gibbous and the moon is 98.3% illuminated. Sunrise is 6:14 AM, sunset is 7:00 PM, moonrise is 7:53 PM, Moonset is 7:26 AM and we’ll have 12 hours 43 minutes of daylight today.

Our next Full Moon will be on October 9 and the next new moon will be on September 25.

 

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