SAFFRON AND ASPARAGUS RISOTTO
WITH SHRIMP AND SCALLOPS
The flavors of summer come out in every bite when you taste this aromatic saffron risotto.
It's complemented by asparagus, peas, parmesan and finished with tender shrimp and
scallops. I enjoy this dish with a glass of white wine and great company.
RISOTTO INGREDIENTS
4 Tbsp. butter
1/4 cup onion, finely diced
1 cup arborio or carnaroli rice
4-6 cups chicken broth
2/3 cup frozen peas, thawed (or fresh, if
possible)
1/4 cup shredded parmigiano reggiano
a pinch saffron threads
1 cup asparagus cut into small pieces
SHRIMP AND SCALLOPS INGREDIENTS
6-8 large scallops
6-8 large shrimp
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INSTRUCTIONS
Sear shrimp and scallops separately and cook
when risotto is finished.
Add the broth in a saucepan to gently simmer.
Melt the butter in a medium pot. Add the onions
and cook on medium for a minute or two, until
they begin to become translucent. Add the rice
and saffron, stirring for another minute or two.
Add the wine and stir until the wine is nearly
gone. Add 1 ½ cups of broth stirring often, until
the liquid is almost gone.
Continue adding stock, one ladle at a time, stirring
often, each time waiting until the liquid is nearly
gone before adding more.
Add the peas and asparagus when 1/3 of broth
is left. Cook until the rice is cooked but a little
al dente, and creamy. Finish with parmigiano
reggiano.
For the seared shrimp and scallops: Heat oil in
nonstick skillet. Pat the shrimp and scallops dry
and season with salt, and add to the pan. After 1-2
minutes, flip each piece over. Scallops should have
a golden brown exterior and an opaque inside.
Serve immediately on top of risotto, and finish with
a squeeze of lemon.