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Home > Recipes > With Classic Roasted Chicken Stock
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Roasted Tomato & Seafood Risotto
Serves 4
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Seafood risotto transforms shrimp and scallops into a bold, lusty one-dish meal. Arborio rice is far from ho-hum because the rich stock enhances the slightly creamy but firm-in-the-center grains. Add a mixed green salad and serve a crisp white wine.
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Ingredients:
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- 3 plum tomatoes, split lengthwise
- 6 sun-dried tomatoes, finely chopped
- 2 T. (30 mL) unsalted butter
- ½ c. (125 mL) chopped onion
- ½ lb. (225 g) large shrimp, peeled and deveined
- 1 clove garlic
- 1 c. (250 mL) Arborio rice
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- 1½ oz. (45 g) Glace de Poulet Gold®
+ 3 c. (750 mL) boiling water
- ½ lb. (225 g) bay scallops
- Salt and freshly ground black pepper to taste
- ¼ c. (60 mL) dry vermouth
- ¼ c. (60 mL) finely chopped flat-leaf parsley
- 2 T. (30 mL) minced fresh tarragon
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Broil tomatoes, cut side down, on a cookie sheet until lightly blackened. Remove, let cool, then dice and combine with sun-dried tomatoes. Heat butter in a large skillet. Add onion and sauté until golden brown. Stir in shrimp and cook just until they start to turn pink. Remove and set aside. Stir in garlic, then add the rice, turning to coat the grains with butter. Adjust heat to medium. Add simmering diluted
Glace de Poulet Gold®
stock ½ c. (125 mL) at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes. Add vermouth, tomatoes, shrimp, scallops, salt and pepper. Continue stirring. When scallops are just cooked, stir in parsley and tarragon, cook 1 minute longer, then serve.
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