This weekend I tried out the below Risotto recipe and it was fantastic. We ate it a few hours after I prepared it so it got a little mushy when reheated but it tasted wonderful none the less. While it takes a while to make the risotto (constant stirring for almost 30 minutes) it’s well worth it in the end. It’s actually very easy to make it just takes time. If you’re looking for something to impress with I highly recommend it.
6 uncooked large shrimp, peeled, deveined, diced
4 large sea scallops
3 8-ounce bottles clam juice
1 cup low-salt chicken broth
1/4 cup dry white wine
3 tablespoons olive oil
Truffle oil (very important)
1 tablespoon vegetable oil
2 tablespoons (1/4 stick) butter
1/4 cup chopped onion
1 garlic clove, minced
1 cup arborio rice
2 tablespoons chopped fresh chives
Simmer the clam juice, broth and shrimp shells in a medium saucepan; once it simmers reduce the heat and cover (the shrimp shells really add a lot of flavor so don’t leave them out). Saute the shrimp with the olive oil in a heavy medium-sized saucepan over medium-high heat for about 2 minutes. Using a slotted spoon transfer the shrimp to a bowl and save for later. Add the onion and garlic and saute for about 1 minute then add the rice for another minute. Next add the wine and simmer for about 2 more minutes. Next slowly add the broth mixture (discard the shrimp shells) about 4 oz at a time waiting until it’s absorbed before adding the next 4 oz. Continue this for about 20-30 minutes until you’ve absorbed all the broth into the rice. Add the butter and shrimp, season lightly with salt and pepper.
Sear the scallops in the vegetable oil in a separate pan for about 3-4 minutes a side. Be careful not to over cook the scallops or they’ll get rubbery. They are done when they are white just about all the way through. Divide the risotto amongst your plates, place a scallop atop each one and lightly drizzle with the truffle oil (very important), sprinkle with the chives and enjoy.