Risotto - Scallops, shrimps, peas and saffron

Updated at: Thu, 17 Aug 2023 05:37:52 GMT

Step 1

Prepare the fish stock and keep it hot.

Step 2

Mince the shallot quite small, so they can melt while cooking.

Step 3

Put a couple of spoon of olive oil in a large pot and when is hot ease down the shallot and stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 4

Once the rice is also translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on fish stock, stir for one minute and let the rice absorb the liquids.

Step 5

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. While the rice is getting ready, prepare the other ingredients.

Step 6

Heat a couple of spoon of olive oil in a pan and cook the shrimps on high heat for 3 minutes and the add the peas. Cook for 2 more minutes and them put them all into the pot with rice. Add the saffron to the rice too.

Step 7

In the same pan, put the butter and always keeping the heat high, ease down the scallops and cook the until they are a little brown. Turn the scallops and cook for another five minutes. When the scallops are taking a crispy texture, they are ready.

Step 8

When the rice is soft and creamy, switch of the heat and add some the scallop and the shrimps to the risotto and stir for a couple of minutes before to serve it.

1 liked

0 disliked