The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes ... until just heated through. Scrape the seafood into the risotto and stir in the parsley ...
then add the heavy cream and return to a boil. Add the scallops, shrimp, and lobster and cook about 4 to 5 minutes, until the seafood is done. Stir in the mascarpone and butter. Add the kale ...
Then add to the mix some creamy cheese and cook it all up in a zesty marinara sauce and you've got yourself ... The next time you're craving seafood for dinner, give it a try.