Salmon / Grilled Shrimp / Crab Meat / Sun-dried Tomatoes / Shiitake Mushrooms / Green Onions / Heirloom Tomatoes Recipe
Risotto
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add shiitake mushrooms and sauté for 3-4 minutes until soft. Add sun-dried tomatoes and heirloom tomatoes, cooking for another 2 minutes.
- 3
Cook the Rice
Add Arborio rice to the skillet, stirring to coat the grains in oil and toast for about 2 minutes.
- 4
Add Broth Gradually
Begin adding warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 5
Cook the Seafood
In the last 5 minutes of cooking, add the shrimp, salmon, and crab meat to the risotto. Stir gently to combine and cook until the seafood is cooked through.
- 6
Finish the Risotto
Once the rice is cooked, remove from heat and stir in Parmesan cheese, salt, black pepper, and chopped green onions. Adjust seasoning to taste.
- 7
Serve
Plate the risotto and garnish with fresh parsley before serving.
