Italian Shrimp And Scallop Risotto Recipe

Name: Italian Shrimp And Scallop Risotto Recipe
Yield: 1
Cuisine: Italian

Recipe By Slurrp

The secret to making a good seafood risotto is to use a high-quality fish stock and of course. Italian Shrimp And Scallop Risotto is a delecious and flavourful recipe with a rich flavour that originates from Italy. Try making thid mouth watering dish on your own by following some simple steps.

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Non Vegdiet

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Ingredients For Italian Shrimp And Scallop Risotto Recipe

350 gram Rice Carnaroli
1 Shallot
White wine
200 gram Mullet
1 kilogram Clams
500 gram Squids
250 gram Prawns
Extra virgin olive oil
2 Garlic Clove
2 Water l
60 gram Shallot
200 gram Fennel
3 Black peppercorns
7 Basil leaves
2 Garlic Cloves
FOR THE CREAMING
100 gram Extra virgin olive oil
5 gram Chili pepper
1 pinch White Pepper
FOR THE TOMATO COULIS
250 gram Red datterini tomatoes
1 pinch Sugar
1 pinch Fine salt
50 gram Water

Directions : Italian Shrimp And Scallop Risotto Recipe

STEP 1.Heat 3 tablespoons olive oil in a skillet over a medium heat.

STEP 2.Add garlic; cook and stir until starting to sizzle, about 2 minutes.

STEP 3.Stir the scallop for a minute and add shrimp and season with salt, pepper, and red pepper flakes.

STEP 4.Cook over high heat until shrimp are pink, 3 to 5 minutes.

STEP 5.Pour 1/2 cup white wine into the skillet and let the alcohol evaporate.

STEP 6.Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes.

STEP 7.Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic.

STEP 8.Pour fish stock into a saucepan over medium heat and bring to a simmer.

STEP 9.Add a tablespoon of olive oil and shallots to the pan aook until shallot is soft and translucent, but not brown, 3 to 5 minutes.

STEP 10.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.

STEP 11.Make sure not to burn the shallot and reduce heat if the skillet gets too hot.

STEP 12.Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated.

STEP 13.Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock.

STEP 14.Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total.

STEP 15.Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking.

STEP 16.Stir and finish cooking all together, adding stock if needed.

STEP 17.Stir in remaining parsley and 1 tablespoon extra-virgin olive oil.

Nutrition
value

3719

calories per serving

147 g Fat219 g Protein396 g Carbs99 g FiberOther

Current Totals

147 g Fat
219 g Protein
396 g Carbs
99 g Fiber

MacroNutrients

Carbs
396 g
Protein
219 g
Fiber
99 g

Fats

Fat
147 g

Vitamins & Minerals

Calcium
2887 mg
Iron
64 mg
Vitamin A
2367 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
34 mg
Vitamin B6
1992 mg
Vitamin B9
13311 mcg
Vitamin B12
0 mcg
Vitamin C
126 mg
Vitamin E
24 mg
Copper
10 mcg
Magnesium
1414 mg
Manganese
21 mg
Phosphorus
3300 mg
Selenium
405 mcg
Zinc
23 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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