Scallop / Lump Crabmeat / Corn / Asparagus Recipe
Risotto
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken broth over medium heat and keep it warm.
- 2
Sauté Aromatics
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the shallots and garlic, sautéing until they become translucent.
- 3
Cook the Rice
Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Toast the rice for about 2 minutes.
- 4
Add Wine
Pour in the dry white wine and stir until it is mostly absorbed by the rice.
- 5
Incorporate Broth Gradually
Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Allow the broth to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 6
Add Vegetables and Seafood
In the last 5 minutes of cooking, add the corn, asparagus, scallops, and crabmeat to the risotto. Stir gently to combine.
- 7
Finish with Cheese and Seasoning
Once the rice is cooked, remove from heat and stir in the remaining butter and Parmesan cheese. Season with salt and black pepper to taste.
- 8
Garnish and Serve
Serve the risotto hot, garnished with fresh parsley.
