White Wine Seafood Medley Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound(s) seafood medley thawed & drained |
1 cup(s) risotto rice uncooked |
1 quart(s) chicken broth |
2 tablespoon(s) olive oil |
1/2 cup(s) shallots chopped |
1/2 cup(s) dry white wine |
2 tablespoon(s) butter |
1 tablespoon(s) lemon zest freshly grated |
2 tablespoon(s) lemon juice freshly squeezed |
1 teaspoon(s) ground pepper freshly ground |
1 teaspoon(s) sea salt |
Directions:
1. In a saucepan, bring broth to a simmer.
2. In a separate, large saucepan, add olive oil over medium-high heat. Add shallots, stirring often, 2-3 minutes. Add rice, stirring often, until grains are slightly translucent at edges, about 3 minutes. Add wine, stirring often, until almost absorbed.
3. Add broth one ladleful at a time, cooking and stirring until almost absorbed before adding another ladleful. Continue cooking and adding broth until rice is barely tender and mixture is creamy, about 25 minutes.
4. Stir in seafood medley, butter, lemon zest, lemon juice, pepper and salt, stirring often, about 3 minutes. Do not overcook medley or it will become rubbery. Add more broth if risotto gets too dry.
5. Spoon risotto into wide, shallow bowls.
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