Shrimp & Scallops Risotto Recipe
Make Shrimp & Scallops Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Risotto Base
Finishing Touches
Method
Preparation
- 1
Prepare the Broth
In a saucepan, bring the vegetable or seafood broth to a gentle simmer over low heat. Keep it warm throughout the cooking process.
- 2
Sauté the Aromatics
In a large skillet or saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
Cooking the Risotto
- 3
- 4
Deglaze with Wine
Pour in the white wine and cook, stirring continuously, until the wine is mostly absorbed by the rice.
- 5
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is nearly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is al dente and creamy.
Adding Seafood
- 6
Cook the Shrimp and Scallops
In a separate pan, heat the remaining tablespoon of butter over medium heat. Add the shrimp and scallops, seasoning with salt and pepper. Sauté for about 3-4 minutes, or until the shrimp are pink and the scallops are opaque.
- 7
Combine Everything
Once the risotto reaches the desired consistency, gently fold in the cooked shrimp and scallops. Stir in the grated Parmesan cheese and chopped parsley. Adjust seasoning with salt and black pepper to taste.
Serving
- 8
Plate and Serve
Serve the shrimp and scallops risotto warm, garnished with additional parsley and Parmesan cheese if desired.
