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Seafood Risotto
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1-3/4 cups | Chicken Broth |
1 (8oz) bottle | Clam Juice |
2 Tbsp | Butter |
1 | Onion, small, minced |
Salt | |
2/3 cup | Arborio Rice |
Pinch | Saffron Threads |
1/2 cup | Dry White Wine |
6 oz | Shrimp, medium, peeled and deveined |
6 oz | Scallops, muscle removed, quartered if large, halved if small |
1 | Tomato, cored, seeded and chopped fine |
2 tbsp | Basil, chopped fresh |
Pepper |
Combine the chicken broth and clam juice in a large microwave-safe measuring cup, cover and microwave on high until hot, 1-3 minutes, set aside.
Melt 1 tbsp of the butter in a 10-inch skillet over medium heat. Add the onion and 1/4 tsp salt and cook, stirring occasionally, until softened, 3-5 minutes. Stir in the rice and saffron and cook, stirring often, until the ends of the rice kernels are transparent, about 2 minutes. Stir in the wine and cook until it has been completely absorbed, 1-2 minutes.
Stir in 1 cup of the hot broth mixture and continue to simmer, stirring every few minutes, until the liquid is absorbed and the bottom of the pan is almost dry, 7-9 minutes.
Stir in 1/2 cup more broth mixture every few minutes as needed to keep the pan bottom from drying out(you may not need all of the broth mixture), and cook, stirring often, until the rice is al dente, 10-12 minutes.
Vigorously stir in the remaining 1 tbsp butter until melted, then grently fold in the shrimp, scallops, tomato and basil. Cover the skillet, reduce the heat to low and cook until the seafood is cooked through, 6-8 minutes, stirring once halfway through cooking. Season with salt and pepper to tasty and serve immediately.
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