Seafood Risotto

Seafood risotto is some serious Valentine's Day business.  Love haters, this one's not for you.

I'm going to go ahead and call this seafood risotto right here a Valentine's Day home run.  I know, it's February 13th and I'm only now handing over this deal-sealing gem.  The planner in me is annoyed for you.

Let's be real: risotto is almost always special.  Its creamy, rich-tasting, hearty nature make it the perfect special occasion dinner.  In fact, I only really eat it on my birthday (including back-to-back years at Madison Bar and Grill.  Nothing says "Happy Birthday" like deliciously over-priced rice!).

But, in my book, it's the addition of shrimp and scallops as your not-so-ordinary protein source that takes this meal from special to swoon in just a few bites.  It's healthy, light, and so romantical.  One bite...and hubba hubba. 

The cat is looking at me funny.  He's definitely the weird one.  Definitely.

Anyway, because I like you very much, let me set the stage for your success.  When things get going you'll be stirring more attentively than an organic chemistry professor ahead of a nuclear meltdown, so it won't be the time to start the New York Times crossword puzzle, mmkay?  You'll definitely want to have all your ingredients pre-chopped, pre-measured, and ready to go before you get started.

Risotto can be a little labor-intensive, yes, but it's a labor of love.  Put on some love tunes, pour some chilly white wine, and make some love!  (And by that I mean food.  Everyone knows food = love.  Don't be gross.)

This recipe promises to yield a decadent Valentine's Day dinner and a sweet upper body workout, but better yet, there's the potential to make a Tuesday evening delightfully non-Tuesday-ish.  Do it for love, my friend.  Do it for love.

As a side note, this recipe was really inspired by a sensational seafood stew I tried this past weekend while dining out with a few of our best friends.  I'm not sure if it was my dinner or the fantastic company that made me feel all warm and lovey inside, but I couldn't wait to get home and try to recreate such a delicious flavor and a general feeling of thankfulness for the fortune of having awesome friends.  It's ok, you can totally celebrate friend love on February 14th, too.

Happy Valentine's Day!

Seafood Risotto
Inspired by Black Lab Bistro and Cooking Light Magazine
Yields 4 servings

2 c fat-free, low-sodium chicken broth
1 8-oz bottle clam juice
2 tsp butter
1/4 c onion, diced
1 c uncooked Arborio rice
1 tbs fresh lemon juice
1/2 c grape tomatoes, halved
6 oz uncooked medium shrimp, peeled and deveined
6 oz uncooked bay scallops
Fresh parsley, chopped

In a medium saucepan, bring the broth and clam juice to a simmer, but don't boil.  Keep warm over low heat.

Melt the butter in a large saucepan over medium heat.  Add the onions, and cook 2 minutes or until tender, stirring frequently.

Add the rice to the pan, and cook 30 seconds, stirring constantly.  Add the lemon juice, and cook 15 seconds, stirring constantly.  Stir in 1/2 cup of the hot broth mixture, and cook for 2 minutes or until the liquid is almost completely absorbed, stirring constantly.
Stir!  Stir!
Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next.  This should take approximately 18 minutes.  Be sure you are constantly stirring!
Keep stirring!

Keeeeep stirring.

Almost done!

This is what you want to see after all broth has been added and absorbed.
Stir in the tomatoes, and cook for 1 minute.

Stir in the shrimp and scallops, and cook for 4 minutes, or until the shrimp is slightly pink and opaque.
Still raw... pink and opaque!
Remove from heat and stir in the parsley.


Tiff said...

Saturday was a great time! I couldn't think of a better way to end our marathon of visiting.

John Cutler said...

Seafood Risotto: really mouthwatering food recipe... I love makes me hungry

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