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Miami Rice (Seafood Risotto)




Source of Recipe


Bristol Farms


Recipe Introduction


You can serve this delicious risotto as an entree with grilled asparagus or with your favorite salad recipe and play the Don Johnson re-runs.


List of Ingredients




2


Tablespoons


Extra Virgin Olive Oil

1/4


Pound


Jumbo Scallops, remove small muscle cut into quarters and rinse under cold water and drain

1/2


Pound


Florida Rock Shrimp, remove veins if necessary and rinse under cold water and drain

1/2


Cup


Extra Virgin Olive Oil

1


Cup


Sweet onion, minced

1


Tablespoon


Garlic, minced

2


Cups


Campanini Arborio Rice

1


Cup


Beringer Chardonnay (Serve remaining wine with dinner)
7
Cups Chicken Stock, keep hot on stove
1/2
Cup Dice canned tomatoes, Drained

4


Tablespoons


Butter, Chilled and cut into small pieces

1/2


Cup


Parmigiano Reggiano, grated
2
Tablespoons Fresh Italian Parsley, Minced
2
Tablespoons Fresh Basil, Minced
1
Each Zest of Large California Navel Orange ( Zest orange and mince Zest )
Kosher Salt To Taste
Fresh Ground Black Pepper To Taste

Recipe



Heat 2 tablespoons of olive oil in a medium size sauce pan, sauté scallops and shrimp until they just turn opaque approximately 2-3 minutes (don't over cook). Remove scallops and shrimp and place on sheet pan to cool. Drain shrimp and scallop juice into hot chicken stock. In same pan add remaining 1/2 cup olive, onion and garlic until tender. Add Rice and stir with wooden spoon until coated with olive oil and onion mixture.

Raise heat to high flame, pour wine into rice mixture and cook until liquid is absorbed, stirring often. Using a large ladle add enough hot chicken stock to cover the rice approx. 3 cups, stirring often until liquid is absorbed. Continue adding one ladle of hot stock at a time while constantly stirring until liquid is absorbed. Continue to stir until Rice is almost al dente, add seafood and tomatoes. Remove pan from heat stirring vigorously, add chilled butter and 1/4 cup of parmigiano reggiano. Mix in parsley, basil, and orange zest, season to taste with salt and pepper.

Serve on heated plates, sprinkle with remaining cheese.