Some days the best part of work is thinking about what I’m making for dinner. My handsome hubby hunted down a few recipes for the week and I was looking forward to this one.
But don’t be fooled; risotto cannot be made in 18 minutes as the original recipe claimed – haha.
The results? Totally worth 40 minutes of stirring. One bottle of wine later, I present restaurant- worthy seafood risotto. Lactose and dairy free to boot!
2 1/2 c. chicken broth
8 oz bottle clam juice
3 TBS salted butter
I chopped shallot
2/3 cup arborio rice
1/8 tsp saffron threads, crushed
2 TBS lemon juice
1/2 cup chopped tomatoes or red bell peppers
16 oz shrimp, peeled and deveined
8 oz bay scallops
1. Bring broth and clam juice to a simmer. Do not boil. Keep warm.
2. In a separate saucepan, melt 2 TBS butter. Add shallots and cook 2 minutes or until tender.
3. Add rice and saffron. Cook 1 min. Add lemon juice, stir for 15 seconds.
4. Stir in warm broth mixture in 1/2 cup increments, stirring u til liquid is almost absorbed before adding more. Stir slowly and constantly, scrapping the bottom of the pan. This will take 35-45 minutes. So drink liberally and enjoy some 90’s pop music.
5. Stir in tomatoes and/or bell peppers. Heat for 1 min.
6. Add shrimp and scallops. Stir. Cover 4 minutes. Remove lid and stir, cook until done.
7. Sprinkle with parsley and a squeeze of lemon juice. Eat it all in one sitting.
As for using whiskey stones to cool down white wine? Pass on this experiment. It made the wind taste freezer burned and off-key. Like a classy broad, I prefer ice cubes when I haven’t been patient enough to let the wine chill.
Wine: Tiamo Pinot Grigio, Venezia DOC, 2013.