Shrimp and Scallop Risotto |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
1/4 cup olive oil |
3 tablespoons butter |
2 large shallots, finely chopped |
6 cloves garlic, finely chopped |
1 pound bag risotto |
2 1/8 cups dry vermouth |
16 cups clam broth |
1 red pepper, finely chopped |
1 green pepper, finely chopped |
1 yellow pepper, finely chopped |
1 jalapeno, finely diced |
1 cup packed fresh dill, chopped |
1 cup chopped packed fresh parsley leaves |
1 pound fresh bay scallops |
1 pound shrimp, shelled, de-veined |
1/4 cup grated asiago cheese |
Directions:
1. Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving.
2. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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