California Central Coast Recipes
Saffron Risotto with Shrimp and Scallops
Saffron Risotto with Shrimp and Scallops is both very delicious and quite appealing to look at and savor. This recipe is good enough for your most sophisticated guests and is perfect when you want to entertain, but still want to adhere to the Lenten calendar. PLUS it stays on budget!
Vons - Safeway Grocery Stores have lately been selling whole head-on shrimp for half-price! The heads and shells contain flavors that when cooked with the Vegetarian Broth, turn this recipe into an even more addictive and memorable taste sensation! If you ever see shrimp with heads on, don't be scared to buy them--they're delicious and pretty inexpensive as well at $4.50 a pound!
This recipe uses the Swanson Vegetarian Broth as its base, with a modified trito. The trito gives the dish a lovely comforting base. You quickly saute the shelled shrimp first until just pink, then remove them until later. Then you saute your trito, add the rice, deglaze with white wine then a few lightly chopped tomatoes and continue to make the risotto, adding a ladle or two of broth every few minutes until almost done.Then you add in the Bay Scallops and return the cooked shrimp to the risotto to finish. This is such a delicious risotto! For tips on making risotto, see my article Risotto - Rice Italian Style!
Preparation time: 30 minutesCooking time: 30 minutes
2 pounds Shrimp with Heads On , Rinse and remove shrimp heads and shell shrimp. Set aside for later.
4 15 ounce cans Swansons Vegetarian Broth heated until hot with shrimp shells and heads added.
1/4 teaspoons Saffron threads
1/2 pounds Bay Scallops , if frozen, thawed and rinsed
2 to 3 Tablespoons Extra-virgin Olive oil
1 medium White onion , peeled and chopped
3 to 4 medium cloves Garlic , peeled and chopped
3/4 cups White wine
2 cups Risotto
2 Tablespoons Unsalted Butter
1/2 cups Italian Parsley , rinsed and chopped
1 Heat the Vegetarian both in a large sauce pan to hot. Shell and devein the shrimp. Add the shells and if using- the heads to the fish stock. Let the stock simmer for about thirty minutes before straining and removing the shrimp shells and heads
2 Ladle into a separate bowl about one cup of hot broth. Add Saffron to the bowl and stir well. Set aside for later. Continue to keep the saucepan with the bulk of the broth hot.
3 Rinse the Bay scallops, let drain and set aside.
4 Heat one tablespoon of butter in a separate large stockpot and add the shrimp and saute for one to two minutes until they are pink. Do NOT over-cook! When they are tender, remove from pan and cover to keep warm.
5 Heat the other tablespoon of butter and add the olive oil to the stockpot and add the onion and saute until translucent, add the garlic and saute until fragrant.
6 Add the rice and stir well until glistening. Deglaze with the white wine and stir until the wine is absorbed. Add in the tomatoes and stir thoroughly to amalgamate with the rice mixture.
7 Add in a cup of broth and stir well to disburse evenly throughout the rice, stirring constantly, let rice absorb the liquid. When rice is getting dry, stir in the broth WITH the Saffron. Let the rice absorb that while stirring.
8 Continue to add broth, one-two ladles at a time, then stir and let rice absorb it. From the time you added the saffron-broth, the rice should continue to cook for 15- 18 minutes at a steady low-simmer.
9 Add in the thawed scallops and add in a little more broth stirring carefully.
10 Add in the reserved cooked shrimp and taste and if the rice is tender, add in the salt and pepper to taste. Then add in the parsley and correct seasoning to personal taste.
11 Serve immediately on dinner plates., garnishing with a leaf or two of Italian parsley on top of each mound of rice.
Serve with a nicely chilled Viognier wine.