Friday, July 1, 2011

Seafood Risotto with Shrimp, Scallops, and Calamari

Risotto is one of my "go to" comfort foods, and with seafood ..of course. Thank God rice is gluten free. This recipe does take a bit more time but the result is a creamy texture that will make your dinner memorable. Paired with a glass of Sauvignon Blanc (Monkey Bay from New Zealand is a good one) and a side salad of baby greens topped with a light vinaigrette..perfect.

Here is how:
1. In a medium saucepan, bring 3 cups of gluten free vegetable broth to a boil. Reduce the heat and simmer; add 1 cup of white wine.

2. In a large nonstick saucepan over medium heat, heat 2 Tbs. of extra virgin olive oil. Saute 2 onions (finely chopped) and 4 cloves of minced garlic until soft, about 5 minutes. Add 1 1/3 cups Arborio rice; cook, stirring to coat.

3. Add 1 cup of the liquid and 2 tsp. dried Herbes de Provence; cook, stirring, until the liquid is absorbed. Add 1/2 cup of the remaining liquid; cook, stirring until the liquid is absorbed.

4. Add 3/4 pound calamari (cleaned) and another 1/2 cup of the liquid; cook, stirring, until the liquid is absorbed.

5. Add:
- 1 cup sliced baby bella mushrooms
- 3/4 tsp. salt
- 1/2 tsp. freshly ground black pepper

6. Add another 1/2 cup of the liquid; cook, stirring until the liquid is absorbed. Add another 1/2 cup of the remaining liquid; cook, stirring, until it is absorbed.

7. Bring the remaining 1 cup of liquid to a boil. Add the liquid to the rice mixture and stir in 1/2 pound of scallops and 1/2 pound of medium cooked shrimp. Cook, covered, until the liquid is absorbed and the seafood is cooked and heated through (5-7 minutes).

8. Remove from the heat and stir in 1/4 cup of grated Romano cheese and 2 Tbs. chopped fresh Italian parsley. Serve at once.

Here is to elegance and romance at home! xo

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