Lobster Risotto

Company for dinner tonight - so Mrs. Anchovy and I are cooking up some lobster risotto. Our recipe is just a little different than the one I linked to, but it's close. We start with some diced celery with the onions, and at the end, we toss in a handful of scallops. Don't grate the Parmagiano into dust...use the best stuff you can afford, and grate it coursely, right before you serve. Yum.