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To go along with our coconut shrimp appetizer last weekend, we decided to attempt a seafood risotto. I love making risottos, and this risotto turned out great. I love how creamy it gets, with no cream or cheese or anything; it’s like magic! It was still delicious left over as well: more flavor and creaminess.

We used shrimp and bay scallops, both frozen, but you could use any type of seafood you like: scallops, clams, lobster, squid. And a squeeze of lemon right on top is necessary.

Seafood Risotto

About an hour, serves 4-6

  • 6 cups seafood stock
  • 6 tbsp olive oil
  • 1 cup chopped shallots or onion (I used shallots and yellow onion)
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 14 oz can stewed tomatoes
  • 2 tsp Italian seasoning
  • 1 lb peeled raw shrimp
  • 3/4 lb bay scallops
  • 3 minced garlic cloves
  • salt and pepper to taste
  • 1 lemon, zested

Heat the stock in a saucepan and keep warm on stovetop. Heat 3 tbsp olive oil over medium heat and saute shallots until soft, about 4 minutes. Add the rice and saute for about 2 minutes. Add the wine and stir until the liquid is absorbed. Add the can of stewed tomatoes and stir until liquid is absorbed. Add Italian seasoning and stir to combine.

Add the heated stock about 1/2 cup at a time and left absorb into the rice; keep the rice moving so it doesn’t burn or stick. Continue to add stock until the rice is tender: taste testing is necessary! This will probably take around 30 minutes.

Heat the remaining olive oil in another pan and add shrimp, scallops and garlic. Cook together until opaque. Mix seafood and lemon zest into the rice. Season with salt and pepper if needed. Serve with a fresh squeeze of lemon. Enjoy!

Adapted from Epicurious

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