Seafood Risotto – amazing flavors, so delicious!!

Now here is my version of a seafood risotto which is absolutely delicious!! It comes together quickly and using basic ingredients, and I share my tips along the way. The flavors in this dish are amazing – it is sure to become one of your favorites. Enjoy 🙂

Seafood Risotto

Ingredients:
• 1 ½ liter (6 – 7 cups) of fish broth (alternate: chicken broth), heated and keep hot
• Extra Virgin Olive Oil (EVOO) – enough to generously coat bottom of pan
• 3 TBS salted butter + 1 ½ TBS salted butter
• 400 grams (~1 lb.) small to medium raw shrimp, de-shelled
• 400 grams (~1 lb. small raw, scallops
• ¼ cup to ½ cup semolina flour (alternate: all-purpose white flour)
• 1 large sweet onion (alternate: cooking onion or red onion) sliced thin
• 1/3 cup grated parmesan cheese (alternate: grated Romano cheese)
• 2 TBS chopped parsley (Italian parsley preferred i.e., flat leaf parsley)
• ½ cup, dry, white vermouth (alternate: dry white wine)
• 1 ¼ cup Carnaroli rice (alternate: Arborio rice) (rinsed with water)
• Old Bay seasoning (alternate: salt)
Optional: Make your own fish broth
• Keep the shells from the shrimp and add to a pot
• Cut up 1 medium to large onion into 4 pieces, add to pot
• Cut up 1 celery stalk, into 8 pcs (cut in half lengthwise, then cut into quarters)
• Cut up 1 carrot into 4 pcs (cut in half lengthwise, then cut those in half)
• 1 pinch of saffron
• 2 liters of water (approx. 8 cups)
• Salt to taste
• Cook all above on high to bring to a boil, then simmer on low for 30 mins to 1 hour

Process:
• Dry the shrimp and scallops (i.e. use paper towel) and toss in semolina flour – set aside
• In a pan, add EVOO and 3 TBS butter, heat to combine
• Add shrimp, season shrimp with old bay seasoning (or salt) and fry ~ 2 mins per side on med or med high heat, or until just cooked (do not overcook) – remove from pan – set aside
• Add scallops, season shrimp with old bay seasoning (or salt) and fry ~ 2 mins per side on med or med high heat, or until just cooked (do not overcook) – remove from pan – set aside
• Toss shrimp and scallops with chopped parsley, set aside
• Add onion top pan and cook 4 – 5 mins on medium heat
• Add rice, mix in with the cooked onion, and fry for approx. 1 min
• Add 1 ladle full of hot broth (1/2 – ¾ cup) and stir into the rice, continue to stir until almost all absorbed
• Then, add another ladle full of hot broth (1/2 – ¾ cup) and stir into the rice, continue to stir until almost all absorbed
• Continue to add broth, as noted above, and continuously stir for 20 – 25 minutes, until rice is cooked
• Then, add 1 ½ TBS butter, parmesan cheese, and ¼ cup of broth – cook until butter has melted
• Then add back the shrimp and scallops, and any of their liquid, into the pan
• Mix all together and cook for approx. 1 minutes, just to heat up the shrimp and the scallops.
• Remove form pan and serve immediately
• Enjoy!

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

“My Bread Book” by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo

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Thank you!

Seafood Risotto – amazing flavors, so delicious!!