Risotto With Shrimp And Scallops Ww Recipes

EASY HEALTHY & DELICIOUS SHRIMP RISOTTO RECIPE

Steps:

• Preheat the oven to 350F degrees.
• Place rice and 4 cups of the simmering stock in a Dutch oven, such as Le Creuset.
• Cover and bake for 40 minutes, until most of the liquid is absorbed and the rice is al dente.
• Remove from the oven and stir in the shrimp and spinach.
• Return to the oven and cook for 5 minutes, until the shrimp are pink and the spinach is wilted.
• Remove from the oven and add the remaining cup of chicken stock, the Parmesan, goat cheese, wine, olive oil, salt and pepper.
• Stir vigorously until the rice is thick and creamy, 2 to 3 minutes.
• Add the peas and stir until they are heated through.
• Serve immediately.

SHRIMP RISOTTO WITH PEAS

Steps:

• Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
• Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

ITALIAN SHRIMP AND SCALLOP RISOTTO

Steps:

• 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.
• 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.
• Pour fish stock into a saucepan over medium heat and bring to a simmer.
• 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.
• 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.
• 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.

SCALLOP RISOTTO

Steps:

• Heat the stock in a medium saucepan over medium heat; lower the heat so the stock stays warm without simmering.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot, season with salt and cook, stirring occasionally, until softened, about 1 minute. Add the rice, season with salt and cook, stirring occasionally, until the rice is coated and fragrant, about 1 minute. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute.
• Ladle about 1/4 cup hot stock into the risotto and cook, stirring, until absorbed. Continue to add the stock in additions of about 1/4 cup, gradually working up to 1/2-cup additions, stirring until absorbed before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 18 minutes. (You may have leftover stock, or may need to add a little water if you run out; this will depend on your rice.)
• While the rice cooks, trim the woody end of the asparagus off and cut the stalks into 3/4-inch pieces.
• Once the rice is cooked, remove the pan from the heat and stir in the asparagus, remaining 2 tablespoons butter, the Parmesan, lemon juice and lemon zest, stirring until the risotto is creamy. Add a splash of water to loosen, if necessary. Season with salt and pepper if needed.
• Heat a medium nonstick skillet over high heat and add the remaining 2 tablespoons oil. Season the scallops with salt and pepper and add them to the skillet. Cook, undisturbed, until browned and crisp on the bottom, 2 to 3 minutes. Flip the scallops and continue to cook until just cooked through, about 1 more minute. Transfer to a plate.
• Divide the risotto between bowls and top with the scallops; sprinkle with chives and more Parmesan.

SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat butter and oil in 6 quart pot on medium heat.
• Add garlic and sauté for 1 minute.
• Add shrimp, scallops, and parsley, and sauté, stirring often, for 3 minutes.
• Transfer mixture to plate with slotted spoon.
• In the drippings, sauté the onion until limp- about 5 minutes.
• Stir in rice, broth, water, salt, and 1/8 tsp of the pepper.
• Bring to a simmer, reduce heat to low, cover and cook 10 minutes.
• Add celery, carrots and tomato, cover and simmer for 5 minutes.
• Lay asparagus on top, cover and simmer 5 minutes longer or until asparagus and rice are tender.
• Stir in seafood mixture and heat to serving temperature.
• Stir in cheese and remaining pepper.

SEARED SCALLOPS ON SHRIMP AND TRUFFLE RISOTTO

Steps:

• Bring clam juice and broth to simmer in medium saucepan. Reduce heat to low; cover to keep warm. Heat olive oil in heavy medium saucepan over medium-high heat. Add shrimp; sauté 1 minute. Using slotted spoon, transfer to bowl. Add onion to pan; sauté until translucent, about 1 minute. Add garlic; sauté 15 seconds. Add rice; stir 1 minute. Add wine; simmer until absorbed, about 1 minute. Add 1 cup clam juice mixture to rice; simmer until liquid is absorbed, stirring often. Continue adding liquid 1 cup at a time and stirring often, allowing each addition to be absorbed before adding next, until rice is tender but still firm to bite, about 20 minutes. Stir in butter and shrimp. Season with salt and pepper.
• Heat vegetable oil in heavy medium skillet over high heat. Sear scallops until golden brown and just opaque in center, about 1 minute per side. Divide risotto among 6 plates. Place 1 scallop atop risotto on each plate, drizzle lightly with truffle oil, sprinkle with chives, and serve.
• *Available at Italian markets, specialty foods stores, and some supermarkets.

SHRIMP AND SCALLOP RISOTTO

Steps:

• Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving.

RISOTTO WITH SCALLOPS

Steps:

• 1. Heat large saute pan over medium heat until it is hot. Add the onion and lower the heat to saute the onion but not brown it. Add the minced garlic and cook 1 minute. Add the rice and 2 cups of broth. Cook, stirring, occasionally until liquid is absorbed. Continue adding 1 cup at a time until you have added 6 cups. Add the white wine and 1/2 cup of the broth chcecking the rice so it becomes al dente or however soft one likes it. Keep adding broth 1/2 cup at a time, and just before it is done, add the scallops. Cover and remove from the heat to cook the scallops. Wait 5 minutes and sprinkle with cheese.

SHRIMP RISOTTO

Steps:

• Gather the ingredients for the shrimp.
• Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
• Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
• Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
• Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
• Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
• Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
• Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
• Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
• Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
• Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
• Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .