Risotto with Shrimp, Scallops and Asparagus (Risotto con Gamberi, Capesante e Asparagi)
 
 
Serves: 6-8
Ingredients
  • 5 c./1.25 liters seafood stock
  • 6 T. olive oil, divided
  • ½ lb./225 g. raw shrimp, cut in pieces, about 1“
  • ½ lb./225 g. raw scallops, cut in pieces, about 1”
  • fresh lemon juice from ½ lemon
  • 1 shallot chopped
  • ½ lb./225 g. asparagus cut in ½ “ pieces
  • 2. c./360 g. Arborio or other risotto rice
  • ½ c./100 ml white wine
  • ¼ c./50 ml sundried tomatoes, chopped
  • salt
  • handful of arugula
Instructions
  1. Bring stock to a simmer.
  2. In another sturdy pot, heat 2 T. oil and sauté the shrimp and scallops just until done, about 2-3 minutes. Add lemon juice and cook for another minute. Remove seafood and any liquid from pot and place in bowl.
  3. In the same pot, add 4 T. olive oil, shallots and asparagus and cook over medium high heat until shallots are translucent, about 2-3 minutes.
  4. Add rice and stir until coated with oil.
  5. Add wine and cook until evaporated, just 30 seconds –1 minute or so depending on size of pot.
  6. Add ½ c. of hot seafood stock and stir constantly until all of the liquid is absorbed. Continue to add stock ½ c. at a time waiting until all the liquid is absorbed before adding more. This should take about 18-20 minutes until the rice is tender but firm.
  7. Add liquid from shrimp and scallops and cook another 30 seconds or so until absorbed.
  8. Add shrimp, scallops, sundried tomatoes, arugula and cook another 2 minutes. Salt to your personal taste. Serve immediately.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/risotto-shrimp-scallops-asparagus-risotto-con-gamberi-capesante-e-asparagi/