Creamy Seafood Risotto
Kaitlyn nolitimere
ingredients
- 2 cups fish or chicken broth
- 1 8 oz. bottle clam juice
- 2 teaspoons butter
- 1/8 cup chopped shallots
- 1/8 cup chopped onion
- 1/2 cup uncooked Arborio rice
- 1/8 teaspoon saffron threads, crushed
- 1 tablespoon fresh lemon juice
- 1/2 cup grape tomatoes, halved
- 4 ounces large shrimp, peeled and deveined
- 4 ounces bay scallops & calamari rings
- 2 tablespoons whipping cream
- Chopped fresh parsley for garnish
directions
- 1
Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 2
Spray a large saucepan with cooking spray. Melt butter in pan over medium heat. Add shallots & onion to pan and cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. If the liquid is cooking off too quickly, turn the heat down a little.
- 3
Stir in tomatoes; cook for 1 minute. Stir in shrimp, calamari and scallops; cook for 4 minutes or until seafood is cooked through, stirring occasionally. Remove from heat and stir in cream. Sprinkle with parsley, and serve with toasted bread.
Source: foodgawker.com
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