Risotto with Shrimp, Scallops and Mushrooms Time: 30 minutes
1/2 cup plus 2 tbs Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
1/3 cup dry, white wine
2 1/4 cups fish, seafood or chicken stock
1/2 onion other half for the condimenti
1 tbs butter
3/4 cup Parmesan cheese - freshly grated This is important! The stuff out of the can will not
do these wonderful risottos justice. You will be disappointed. Trust me on this.
Don't be tempted.....
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir. Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Condimenti
4 oz (120gr) cleaned shrimp
4 oz (120gr) scallops
4 oz (120gr) mushrooms
1/2 onion
1 clove garlic
1 tbs olive oil
1/4 cup cream or milk
1 tbs parsley
Chop the onion, mince the garlic and slice the mushrooms. Clean shrimp if necessary. While risotto is cooking, heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until tender, about 5 minutes. Add shrimp and scallops and sauté until cooked, another 5 minutes. Add cream or milk and simmer briefly. Add parsley, cover and keep warm until needed for risotto.
Cooking for Two? Or more?
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