Shrimp and Scallop Risotto
4 people
00h 20
00h 30
This authentic scallop risotto with shrimp is sure to leave a lasting impression of good taste. Using ButcherBox.ca's Selva black tiger shrimp and wild Atlantic sea scallops, fresh and dried mushrooms work perfectly to give this risotto a double dose of earthy flavour.
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Ingredients and Method
Ingredients
- 1 package ButcherBox.ca Selva Extra Jumbo Black Tiger Shrimp, tails removed
- 1 package ButcherBox.ca wild Atlantic sea scallops, cut into 1/4's
- 4 cups ButcherBox.ca Organic Seasoned Chicken Stock
- 1 tbsp ButcherBox.ca 100% grass fed butter, salted
- 8 oz cremini mushrooms, cut into thin slices
- 1/2 oz dried porcini mushrooms
- 2 cups bottled clam juice
- 1 tbsp extra virgin olive oil
- 2/3 cup boiling water
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 1/4 cups arborio rice
- 1/4 cup dry white wine
- 1 tsp salt
- for garnish chopped flat leaf Italian parsley
- for garnish grated parmesan shreds
Method
- In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the chicken broth and clam juice to the mushroom-infused liquid and bring to a simmer.
- In a large pot, heat the oil and butter over medium-low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and rice and stir until the rice begins turning opaque about 2 minutes.
- Add the fresh mushrooms and cook for 1 minute. Add the wine and salt and cook, stirring frequently, until the wine has been absorbed.
- Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the heat as needed.
- Continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock each time before adding the next 1/2 cup. Cook the rice until almost tender, about 25 minutes, and then add the shrimp and scallops.
- Cook, stirring, until the rice is fully tender and the shrimp and scallops are done, about 5 minutes longer. The stock should be thickened by the starch from the rice. You may not need to use all of the liquid.
- Serve - garnish with chopped parsley and a sprinkle of freshly grated parmesan.
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