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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 quarts hot chicken or fish stock
5 tbsp olive oil
6 tbsp butter
1 medium onion, finely chopped
1 pound vialone nano or arborio rice
2 garlic cloves, finely chopped
1/2 pound scallops
1/2 pound shrimp, shelled and deveined
salt
1/2 cup freshly grated Parmagiano-Reggiano cheese
In a large pot, bring the stock to a simmer.
Meanwhile, in a large heavy bottomed pot, heat 2 tbsp of the olive oil and 2 tbsp of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and warm it about 2 minutes. Warming the rice will prepare it to absorb the stock.
When the rice is warm it will start to become translucent - that is time to add the stock. Add just enough to completely cover the rice with an inch of stock. Stir the rice and return the stock to a boil. Reduce the heat so that the stock is lightly boiling. Stir the rice from time to time to make sure it is not sticking to the bottom of the pan. If the rice sticks reduce the heat a bit. As the stock gets absorbed by the rice add more - do not let the rice become too dry. Risotto should take about 25 minutes to become soft and most of the stock should be used.
About 15 minutes into cooking the rice, heat 3 tbsp of the olive oil in a large saute pan over medium heat. Add the garlic and cook until softened and lightly browned about 1 minute. Add the scallops and shrimp and cook about 5 minutes.
After about 20 minutes begin to taste the rice. Risotto is ready when the rice grains are soft, but still a little firm to the bite, not mush and not chalky. When the rice is ready add the seafood and cook 2 minutes more. Stir in the remaining 4 tbsp of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve. Serves 6-8
SEAFOOD RISOTTO
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
2 quarts hot chicken or fish stock
5 tbsp olive oil
6 tbsp butter
1 medium onion, finely chopped
1 pound vialone nano or arborio rice
2 garlic cloves, finely chopped
1/2 pound scallops
1/2 pound shrimp, shelled and deveined
salt
1/2 cup freshly grated Parmagiano-Reggiano cheese
In a large pot, bring the stock to a simmer.
Meanwhile, in a large heavy bottomed pot, heat 2 tbsp of the olive oil and 2 tbsp of the butter over medium heat. Add the onion and cook until softened and translucent, 8 to 10 minutes. Add the rice and warm it about 2 minutes. Warming the rice will prepare it to absorb the stock.
When the rice is warm it will start to become translucent - that is time to add the stock. Add just enough to completely cover the rice with an inch of stock. Stir the rice and return the stock to a boil. Reduce the heat so that the stock is lightly boiling. Stir the rice from time to time to make sure it is not sticking to the bottom of the pan. If the rice sticks reduce the heat a bit. As the stock gets absorbed by the rice add more - do not let the rice become too dry. Risotto should take about 25 minutes to become soft and most of the stock should be used.
About 15 minutes into cooking the rice, heat 3 tbsp of the olive oil in a large saute pan over medium heat. Add the garlic and cook until softened and lightly browned about 1 minute. Add the scallops and shrimp and cook about 5 minutes.
After about 20 minutes begin to taste the rice. Risotto is ready when the rice grains are soft, but still a little firm to the bite, not mush and not chalky. When the rice is ready add the seafood and cook 2 minutes more. Stir in the remaining 4 tbsp of butter and the Parmagiano-Reggiano cheese until well mixed. Transfer to serving plates and serve. Serves 6-8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.