Risotto with Saffron, Scallops and Prawns
Risotto with saffron, scallops and prawns is a classical Italian dish, perfect to be served on Christmas Eve but absolutely adequate all year round. Making risotto might seem complex but with Santa Marta's "all in the jar" mix, it is impossible to miss it and the deep yellow color associated to the seafood makes a great impression on the table !
Ingredients for 4 persons
1 lb raw shrimps, peeled and deveined
5 cups fish broth
3/4 lb Carnaroli rice "alla milanese" (with saffron)
1/4 cup dry white wine or white sparkling wine (optional)
12 sea scallops
1 clove garlic
6 tbsp unsalted butter
Bring the stock to a gentle simmer over low heat. Heat 2 tbsp of olive oil and 1 tbsp of butter in a saucepan over medium heat. Stir in the rice and cook until each grain is coated in oil and becomes translucent, a few minutes. This critical phase is called"toasting" of the rice.
Optional: add the wine to the rice. Cook, stirring, until the wine has completely evaporated. This is called "sfumare il riso".
Add the stock, one ladle at time, and cook, stirring, until the rice has absorbed most of the liquid. Continue adding broth in this manner, stirring constantly, about 20 minutes.
Meanwhile, about 10 minutes after the risotto begins to cook, prepare the shrimps and scallops. In a large skillet, heat extra virgin olive oil, add the garlic clove and cook until lightly browned. Discard the garlic. Add the shrimps and the scallops and cook until heated through. The shrimps should be pink and the scallops lightly browned on both sides. Transfer the shrimps and scallops to a plate and cover with foil.
Pour the remaining contents of the skillet into the risotto, and mix well. Stir in butter, combine until butter melts. Remove from heat and season with salt.
Serve immediately topped with seafood.Yum