Lobster, scallops and shrimp risotto with mushroom, shallots, ginger, cilantro and parsley.
Fry the scallops, lobster and shrimp until opaque but not over done.
Boil the risotto as per the required time.
Add the white wine to the frying pan and cook until slightly reduced, add the crea and vegetable stock until dissolved, add remaining ingredients including the seafood and rice in the pan, stir and cook for 4 minutes.
Plate and serve!