Seafood Risotto

July 19, 2012/in Cook, Food, Main Dishes /by kbw71

INGREDIENTS

• 3 cups chicken stock
• 2 tablespoons butter
• 1 minced small onion
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1/4 cup grated parmesan
• Salt & pepper
• 1 tablespoon thyme leaves
• Zest of 1 lemon
• 1/2 pound medium shrimp
• 1/2 pound bay scallops

GET COOKIN'

1. In a small saucepan, bring the chicken stock to a simmer.
2. In a large pot, melt 1 tablespoon butter over medium high heat. Add the onion and saute until translucent.
3. Add the rice to the butter and onion and cook, stirring regularly, until the rice has a nice glassy sheen, 1-2 minutes.
   
4. Start adding the stock, about ½ cup at a time, and cook until most of the liquid is gone, stirring consistently. Alternate with ½ cup wine. Repeat until rice is cooked through. You might not need all of the stock.
5. Remove from heat and stir in the Parmesan and thyme. Add a little stock to keep a nice creamy texture if you need to.
6. Saute seafood in 1 tablespoon butter and place on top of risotto.

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