Shrimp & Scallop Seafood Risotto
1 Pound Medium Shrimp (*see note on using shells for stock)
3 Cups Seafood Stock (May substitute chicken)
5 or 6 Large Sea Scallop cut into fourths
1 Medium Shallot, diced
2 Cloves Garlic, chopped fine
4 Tbsp Butter, divided
1 Tbsp Olive Oil
1/2 Cup White Wine
1 Tbsp Fresh Squeezed Lemon Juice
1 Cup Arborio Rice
1 Cup Rough Chopped Shiitake Mushrooms
1 Cup Frozen Peas
1 Cup Seeded & Chopped Tomato
1 Cup Freshly Grated Parmigiano Reggiano Cheese
2 Tbsp Chopped Fresh Parsley
Peel and devein shrimp, reserving shells for stock. Cut scallops into fourths, set aside on dish towel to pat dry. Rinse shrimp and set aside in colander (pat dry before cooking).
In sauce pan, heat stock until warm and keep warm on low heat. In a separate sauce pan, boil shrimp shells in 2 cups salted water, 10-15 minutes. Strain and add liquid to stock.
While shells are boiling, In large deep skillet, melt 2 Tbsp butter until foaming, add shallot and saute until translucent. Add rice, stirring to coat and until aromatic. Add wine and stir until just evaporated. Add stock one ladle at a time, stirring often until absorbed. Keep adding stock and stirring one ladle at a time for 22 minutes or until stock is gone. You want it to be al dente.
When you begin ladling stock into rice, heat 1 Tbsp butter and 1 Tbsp olive oil in another saute pan over medium high heat. Add garlic and mushrooms. When mushrooms begin to soften, add shrimp and scallops and saute until shrimp are just pink, about 4 minutes. Reduce heat to medium and add tomato until warmed through, about 2 minutes. Add frozen peas, stir and remove from heat. Cover and set aside. (At this point, if there is a good bit of liquid, strain and return to pan).
When risotto is done, add seafood mixture, remaining Tbsp of butter, cheese & parsley. Stir to combine.
Serve with a good crusty bread and a light mixed green salad.