Hello friends, This Seafood Risotto is the best risotto recipe you will ever make. That is a guarantee! The trick about making a fantastic Risotto is how you cook your rice. Follow me step by step in this video and you will have a Michelin-level Risotto to serve! And best of all, it is so easy to make. So let's get cooking!
3 to 4tbspsExtra Virgin Roasted Garlic Olive Oil, divided
cupOnion, diced
2cups Arborio Rice (NO SUBSTITUTIONS)
1cupChardonnay
20threadsSaffron (approximately 1 teaspoon)
¾lbsbaby Shrimp, peeled and de-veined
¾lbsSea Scallops
2Shallots, minced
½cupSherry Wine
½ozsRicard for Anise Flavor (only if you have some)
2green Onions, sliced 1/8" on the bias
2cupsTomatoes - peeled, seeded and diced
1tbspGarlic, chopped very very fine (we use garlic puree)
Salt & Pepper to taste
1cup freshly grated Reggiano Parmesan Cheese
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Recipe Instructions
Heat the Stock
In a heavy-bottomed soup kettle (approx. 12" diameter and 4" to 6" deep), heat 1or 2 tablespoons Olive Oil and when hot, add the onions and the rice. Toss constantly until the grains turn light gold in color.
Add the wine and the saffron. When the rice has absorbed all the wine, add enough stock to barely cover the rice, one-cup at a time. Simmer very slowly until all the stock has been absorbed. Continue adding the stock, one-cup at a time, allowing the stock to be absorbed slowly. Always wait for the previous cup to be absorbed first.
In the meantime, in a saucepan, heat the remaining 1-tablespoon Olive Oil and add the shallots cook for a couple minutes and add the shrimp, scallops and cook for 5 minutes and add the sherry wine and the Ricard. Cook 5 minutes longer. Add the green onions and the tomatoes. Cook until the seafood is cooked.
After all the stock has been absorbed into the rice, combine with the shrimp mixture. When all remaining liquid has been absorbed, adjust the seasonings with salt and pepper if needed and stir in the Parmesan cheese. Serve immediately.
You can find the items below used in making this dish at our online store!