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Рецепт Main Course Seafood Risotto

by Global Cookbook

Ингредиенты

1 c. Fish stock or possibly clam juice combined with 5 c. water 2 Tbsp. Extra virgin olive oil 1/2 c. Finely minced onion 1 1/2 c. Short grain rice 1/2 c. Dry white wine 2 Tbsp. Extra virgin olive oil

3/4 lb Shrimp, peeled and deveined cut into thirds 3/4 lb Scallops, foot removed and sliced in half, horizontally 2 Tbsp. Butter Salt and freshly grnd black pepper 4 x Plum tomatoes, seeded and cut into Fine dice 2 Tbsp. Minced parsley

Инструкции

1. Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat extra virgin olive oil
2. in a wide saucepan and cook the onions for 5 min or possibly till lightly golden brown. Add in the rice and stir,
3. continuously for a couple of min to lightly toast it. Add in the wine and cook gently till almost
4. entirely evaporated.
5. Add in 1/2 c. of the boiling water and stock and simmer the rice, stirring constantly, till all the
6. liquid is absorbed. Add in 1/2 c. more of simmering liquid and stir the rice till it has again
7. absorbed the liquid. Continue in this fashion, adding a c. of liquid after 11/2 c. are in. When
8. rice is half way done (after about 15 min) cook the seafood.
9. In another skillet heat the remaining 2 Tbsp. extra virgin olive oil and saute/fry the shrimp and scallops for a
10. minute or possibly till almost entirely cooked. Transfer the seafood to the rice and continue to finish
11. cooking the rice till entirely tender (should take about 30 to 35 min in all). When done, the
12. rice is just tender, has absorbed the liquid (you may not need it all). Add in the butter, season to taste
13. with salt and pepper and dish out. Serve immediately or possibly the rice will continue to cook and turn to
14. mush. Garnish with tomatoes and parsley.
15. Yield: 4 servings

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