Heirloom and Sun Dried Tomato Risotto/ With Seared Octopus/ Scallops/ Squash/ Zucchini Recipe
Creamy heirloom and sun-dried tomato risotto topped with perfectly seared octopus, scallops, and a medley of squash and zucchini.
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Ingredients
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Risotto and Seafood
Method
Cooking Instructions
Prepare the Broth
In a saucepan, heat the vegetable broth until simmering. Keep warm over low heat.
Cook the Risotto
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened. Stir in Arborio rice and cook for 1-2 minutes until slightly toasted. Pour in white wine and cook until absorbed.
Add Broth and Tomatoes
Gradually add warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. After about 10 minutes, add the heirloom and sun dried tomatoes.
Finish the Risotto
Continue cooking until the rice is creamy and al dente, about 18-20 minutes total. Stir in grated Parmesan cheese and season with salt and black pepper to taste.
Sauté the Vegetables
In the same skillet, add zucchini and yellow squash, sautéing for about 5 minutes until tender.
Assemble the Plate
Spoon the risotto onto plates, top with seared octopus and scallops, and garnish with sautéed zucchini, yellow squash, and fresh basil.
