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Italian Shrimp and Scallop Risotto
Italian Shrimp and Scallop Risotto
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Succulent scallop and shrimp risotto infused with garlic, white wine, and zesty lemon - a taste of Italy's best seafood flavors.
Ingredients:
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled
  • 0.5 pound shelled sea scallops
  • 0.5 pound uncooked medium shrimp, peeled and deveined
  • 1 pinch red pepper flakes
  • 0.5 cup dry white wine
  • 0.5 lemon, juiced
  • 1 bunch fresh parsley, finely chopped
  • 1 quart fish stock, or more as needed
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 (12 ounce) package Arborio rice
  • 1 tablespoon extra-virgin olive oil
Instructions:
  • In a skillet over medium heat, sizzle garlic in 3 tablespoons of olive oil for about 2 minutes. Add scallops, cook for 1 minute, then toss in shrimp. Season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp turn bright pink and opaque, about 3 to 5 minutes.
  • Add 1/2 cup of white wine to the skillet and allow it to simmer until the alcohol evaporates. Deglaze the skillet by scraping the bottom, then let the liquid reduce for 2 to 3 minutes. Take the skillet off the heat, squeeze in lemon juice, and sprinkle half of the parsley. Remove the garlic. Cover the skillet to keep the shellfish warm.
  • Begin by gently heating the fish stock in a saucepan until it reaches a simmer.
  • In a skillet, melt butter over low heat. Stir in 1 tablespoon of olive oil and shallot. Cook until shallot is soft and translucent, about 3 to 5 minutes. Increase heat, add rice, and cook until rice absorbs the oil and butter and develops a nutty fragrance, stirring frequently, for about 1 to 2 minutes. Avoid browning the shallot; lower the heat if the skillet becomes too hot.
  • Deglaze the skillet with 1/2 cup of white wine and let it evaporate. Stir in 1 ladle of fish stock and cook until absorbed. Continue adding stock, one ladle at a time, until the rice is tender, about 15-18 minutes.
  • Three minutes before the risotto is done, gently introduce the shellfish along with their delicious juices to the pan. Stir and cook until the shellfish are just warmed through, adding more stock if necessary. Take the pan off the heat, then mix in the rest of the parsley and a tablespoon of extra-virgin olive oil. Allow the risotto to rest for a moment before serving.

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