I'll admit it, I am a Risotto fanatic. I will make it with just about anything! It is a hearty, filling, and comforting meal that is very flexible with flavors, textures and taste. If you've seen my earlier submissions, I made a risotto with beef and mushrooms, and made the risotto creamy and cheesy. This risotto is made with chicken broth, the juice from canned tomatoes, and white wine! It is lighter and more robust, yet refreshing with the seafood that was placed on top. If you love seafood, this recipe will make you think you're sitting on the coast listening to Patti Page sing "Old Cape Cod." I can smell the salty sea air now! Let's Cook!
The Tools
Large Sauce Pot
Large, Deep Frying Pan
Cutting Board
Knife
Ingredients
1lb Uncooked Shrimp, Cleaned and Deveined
1lb Scallops
1lb Lobster Meat
1 Large Piece Cod, cut into chunks and seasoned with Old Bay Seasoning.
2 1/2 Cups Aborio Rice
48oz Chicken Broth
2 Cans Diced Tomatoes (Drained, reserve juice to cook Risotto with)
Lemon Juice
1 Cup Grated Parmesan Cheese
1 Stick Butter
1 Bottle Chardonnay (for cooking, and for the Chef!)
Old Bay Seasoning
Salt
Pepper
Let's Cook!
The Risotto
Mince your onion and three cloves of garlic and place in bowl.
In your stock pot, add one half stick of butter over high heat- let melt.
Measure out 2 1/2 cups of Arborio rice. Add to melted butter and stir, coating the rice. Mix with wooden spoon for about two minutes letting the rice brown a little and soak in the butter.
Add onions and garlic to rice, and stir. Add in a big pinch of salt and pepper.
Begin to add your chicken broth until rice is covered, and stir. (You will need to continuously stir rice from here on out). The initial pour-over will evaporate quickly, so keep an eye on it. Add in tomato juice and stir.
Continue to add liquid about one cup at a time and stir. Your rice will begin to take on a creamer stance as it begins to cook. Keep cooking until your liquid is gone and the rice is cooked- about 20 minutes or so.
Add in 1 cup (maybe a little more) of your chardonnay to the rice and mix. Let absorb into the rice.
Once your risotto is cooked, remove from heat add your Parmesan cheese. Stir until combined. Let settle while you cook your seafood!
The Seafood
In your deep frying pan, add half stick of butter and let melt.
Mince 4 cloves garlic, and set aside.
Add your shrimp to the pan and stir. Shrimp will begin to pink. Stir until both sides begin to take on the pink coloring.
Next, add your scallops and mix together. Add a pinch of salt and pepper, and stir.
After about a minute of cooking, add in your fish and stir.
After another minute, add in lobster meat and stir.
Now add in 1 1/2 cups chardonnay, drained tomatoes and garlic to seafood mixture and stir in. Bring to a slow boil. After about 3 minutes or so, check the tenderness of the scallops- they should be rubbery but not too stiff. Remove from heat and stir together one more time.
Now, take a heaping scoop (or a scoop to your taste) of Risotto and place in bowl. Take seafood mixture and pour over rice. Add in some broth (to taste) and enjoy!
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