Empty My Fridge
The Last Risotto Recipe You'll Ever Learn! Seafood Risotto - Chef Jean-Pierre
Ingredients
- Shrimp · peeled6 cups + ¾ lb
- Olive oil · roasted3–4
- Onion · diced
- Rice2 cups
- White wine1 cup
- Saffron20
- Scallop¾ lb
- Shallot · minced2
- Sherry½ cups
- Anise seed½
- Scallion · sliced2
- Tomato · peeled seeded diced2 cups
- Garlic · chopped1 tbsp
- Salt
- Black pepper
- Parmesan cheese · grated1 cup
Instructions
- Heat 1 to 2 tablespoons of olive oil in a heavy soup pot, add the onion and the rice, and stir constantly until the grains turn light gold.
- Add the wine and saffron. Once the rice has absorbed the wine, add stock one cup at a time, just enough to barely cover the rice. Simmer slowly, and wait for each cup to be absorbed before adding the next, until all the stock is used.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a saucepan, add the shallots and cook a couple of minutes. Add the shrimp and scallops and cook 5 minutes, then add the sherry and Ricard and cook 5 minutes more. Add the green onions and tomatoes and cook until the seafood is cooked through.
- When all the stock is absorbed, combine the rice with the seafood mixture. Once all remaining liquid is absorbed, season with salt and pepper if needed and stir in the Parmesan. Serve immediately.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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