Spicy Seafood Risotto Recipe ala Madness
Risotto is a very creamy dish and pairs wonderfully with fresh seafood. Crab and lobster are great, but we opted today for shrimp and scallops, along with some habanero peppers for additional heat and flavor. If you're not looking for the heat, you can substitute the habanero peppers with milder jalapenos or even bell peppers, or omit them altogether. We just love the heat.
Ingredients
- 1/2 pound scallops
- 1/2 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 2 habanero peppers, chopped
- 4 cups fish or shrimp stock
- 1 teaspoon fresh garlic, chopped
- 1 cup Arborio rice
- 1/4 cup white wine
- 1 tablespoon butter
- 1/4 cup milk
- 1/2 cup Romano cheese, freshly grated
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
Cooking Directions
- Heat a large saute pan to medium heat. Add oil and onion. Cook until soft, about 5 minutes.
- Add garlic and cook 1 minute more.
- Add Arborio rice and toss to coat with olive oil.
- Add white wine and allow to absorb into the rice.
- Add 1 cup of fish stock and bring to a boil. Reduce heat to medium and simmer until stock is absorbed into the rice, about 5-10 minutes.
- Add 1 more cup of fish stock and allow Arborio rice to absorb the liquid. Be sure to stir occasionally.
- Do the same with the third cup and stir. This process should take about 25-30 minutes or so.
- Add the fourth cup of fish stock along with chili powder, scallops and shrimp. Stir seafood into the rice to cover.
- Cook another 10 minutes, or until liquid is absorbed properly and seafood is cooked through.
- Stir in milk and butter.
- Remove from heat and stir in Romano cheese, habanero peppers, salt and pepper to taste. Mix well.
- Serve into bowls and top with freshly chopped cilantro.
- Enjoy!
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