talian shrimp and scallop risotto

talian shrimp and scallop risotto
  • Shellfish:
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled
  • 1/2 pound shelled sea scallops
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • salt and ground black pepper to taste
  • 1 pinch red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 lemon, juiced
  • 1 bunch fresh parsley, finely chopped
  • Risotto:
  • 1 quart fish stock, or more as needed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 1 (12 ounce) package Arborio rice
  • 1/2 cup dry white wine
  • 1 tablespoon extra-virgin olive oil


  1. Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes.
  2. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm.
  3. Pour fish stock into a saucepan over medium heat and bring to a simmer.
  4. Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot.
  5. Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.
  6. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.

05/31/2019
talian shrimp and scallop risotto, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
3.7
346
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
1.5
269
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
61
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
222
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
217
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
118
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
251
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
101
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
5
180
talian Scallop and Shrimp Salad
talian Scallop and Shrimp Salad
In a small bowl, stir together the garlic, parsley, celery l..
145
Scallop and Shrimp Chowder
Scallop and Shrimp Chowder
Stir broth, potatoes, corn, onion, and flour together in a 3..
199
Scallop and Shrimp Kabobs
Scallop and Shrimp Kabobs
If using wooden skewers, soak 6 of them in warm water for 15..
923
Shrimp & Scallop Stroganoff
Shrimp & Scallop Stroganoff
Heat 1 tablespoon butter in a large skillet over medium-high..
155
Maple-Orange Shrimp and Scallop Kebobs
Maple-Orange Shrimp and Scallop Kebobs
Thread three each shrimp and scallops alternately onto long ..
178
Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Lady Linda's Delightful Shrimp and Scallop Stir-Fry
Toss the scallops with the ginger, red pepper flakes, seafoo..
187
True talian Porcini Mushroom Risotto
True talian Porcini Mushroom Risotto
Place porcini mushrooms in a bowl and cover with hot water. ..
187