Seafood Risotto ala Terry
6 cups fish stock (available at Dirk's)
1 teaspoon saffron
1 tablespoon shrimp base (stock from shrimp shells is also an option)
2 cups yellow onion, minced
1 cup baby carrots, diced
1 tablespoon garlic, chopped
4 tablespoons olive oil, divided
1 1/2 cups Arborio rice
salt and pepper to taste
1/2 cup white wine
2 plum tomatoes, diced and drained
1 cup asparagus tips or vegetable of choice
1/2 lb. peeled, raw shrimp
1/2 lb. crabmeat
1/2 lb scallops(if using sea scallops, cut in half)
1/2 cup half and half (optional)
3/4 cup asiago or parmesan cheese, shredded
Bring the fish stock to a simmer.
Add saffron and shrimp base. Set aside.
In a large skillet or saucepan, heat 2 tablespoons of olive oil.
Saute the onion, garlic, and carrots until tender, stirring occasionally.
Add the rice and stir. Add a little salt and pepper, then the wine. Keep stirring.
Add stock mixture, about 1/2 cup at a time, stirring occasionally.
As the stock evaporates, add more. The rice should always be moist.
In another skillet, heat remaining oil over medium heat.
Saute the tomatoes, asparagus, (or other vegetables) shrimp, crab, and scallops, with a little salt and pepper, for about 3 to 4 minutes.
When the rice is done, about 25 minutes, (it should be a little al dente) add one last 1/2 cup of stock and 1/2 cup of cream.
Add the contents of the second skillet. Stir.
Cook until the shrimp turns pink, mix in the cheese and serve immediately.