Risotto of the Sea
A 2001 Recipe Contest Finalist
Cooking Instructions:
- 2 Tbsp. unsalted butter
- 2 shallots, minced
- 1 clove garlic, minced
- 1 cup
Lundberg® White Arborio
- 1 cup clam juice
- 3/4 cup water
- cup dry white wine
- 4 small dried arbol chilies
- 1 cup peeled, seeded and chopped Roma tomatoes
- 1 lb. sea scallops
- 1/2 tsp. salt and white pepper, each
- 2 tsps. chopped, fresh rosemary
Melt butter in saucepan, add shallots and garlic and sauté for about 2 minutes. Add Lundberg White Arborio Rice and cook for 2 more minutes, stirring continuously. Add clam juice to rice and simmer over medium heat, stirring occasionally for 6 minutes. Stir in water and allow rice to absorb liquid, about 4 minutes. Add ½ cup wine and the chilies, simmering while stirring for 4 minutes. Stir in tomatoes and simmer for 3 minutes. Add remaining water and simmer for 5 minutes. Stir in scallops and simmer 3 minutes. Add salt & white pepper. Remove chilies and throw away. Add remaining wine and sprinkle with rosemary. Serve immediately; makes 4 servings.
Elaine Sweet
Dallas, Texas