04-21-2005, 02:46 PM
1 cup unsalted butter
Salt and pepper, to taste
4 cup risotto (Arborio rice)
1 yellow onion, chopped
3 quarts chicken stock
1 pound large shrimp, peeled and chopped
1/2 pound large scallops, chopped
3 Roma tomatoes, diced
1 cup white wine
1 1/2 cups heavy cream
1 tablespoon garlic, minced
1/4 cup basil, chiffonade (thin strips or shreds)
1/2 cup Parmesan cheese, grated
In a large sauté pan, melt 1/2 cup (1 stick) butter and season with salt and pepper.
Then sauté risotto and chopped onion 2 to 3 minutes.
Add chicken stock one ladle at a time until risotto is cooked al dente (not soft or overdone), about 15 to 20 minutes.
Set cooked risotto aside.
In another large sauté pan, melt remaining butter, add garlic and season with salt and pepper.
Add chopped shrimp and scallops and sauté 2 to 3 minutes.
Add diced tomatoes and sauté another 1 to 2 minutes.
Slowly add white wine to the pan and let it reduce about 1 minute.
Add cream and let the mixture come to a boil. Reduce heat to a simmer.
Add cooked risotto to pan. Stir about 5 to 6 minutes until risotto is cooked through.
NOTE: If there is not enough liquid in the pan to finish cooking the risotto, add more chicken stock.)
Stir in basil and Parmesan.
Servings: 4
Salt and pepper, to taste
4 cup risotto (Arborio rice)
1 yellow onion, chopped
3 quarts chicken stock
1 pound large shrimp, peeled and chopped
1/2 pound large scallops, chopped
3 Roma tomatoes, diced
1 cup white wine
1 1/2 cups heavy cream
1 tablespoon garlic, minced
1/4 cup basil, chiffonade (thin strips or shreds)
1/2 cup Parmesan cheese, grated
In a large sauté pan, melt 1/2 cup (1 stick) butter and season with salt and pepper.
Then sauté risotto and chopped onion 2 to 3 minutes.
Add chicken stock one ladle at a time until risotto is cooked al dente (not soft or overdone), about 15 to 20 minutes.
Set cooked risotto aside.
In another large sauté pan, melt remaining butter, add garlic and season with salt and pepper.
Add chopped shrimp and scallops and sauté 2 to 3 minutes.
Add diced tomatoes and sauté another 1 to 2 minutes.
Slowly add white wine to the pan and let it reduce about 1 minute.
Add cream and let the mixture come to a boil. Reduce heat to a simmer.
Add cooked risotto to pan. Stir about 5 to 6 minutes until risotto is cooked through.
NOTE: If there is not enough liquid in the pan to finish cooking the risotto, add more chicken stock.)
Stir in basil and Parmesan.
Servings: 4