Roasted Tomato & Seafood Risotto
Gourmet Restaurant Meals
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.
3 plum tomatoes, split lengthwise
6 sun-dried tomatoes, finely chopped
1 1/2 ounces Glace de Poulet Gold®
3 cups water
2 tablespoons unsalted butter
1 medium onion, chopped (about 1/2 cup)
1/2 pound large shrimp, peeled and deveined
1 clove garlic, minced
1 cup Arborio rice
1/2 pound bay scallops
1/4 cup dry vermouth
Salt and freshly ground black pepper
1/4 cup finely chopped flat-leaf parsley
2 tablespoons minced fresh tarragon
Broil the plum tomatoes, cut side down, on a baking sheet until lightly blackened. Remove them from the oven, let them cool, then dice them and combine them with the sun-dried tomatoes in a small bowl. Set the tomato mixture aside.
In a small saucepan, combine the Glace de Poulet Gold® with the water and bring it to a simmer, whisking to dissolve, and continue to simmer over medium-low heat.
In a medium-large skillet, melt the butter, add the onion and sauté until golden brown. Stir in the shrimp and cook just until they start to turn pink. Remove the shrimp and set aside.
Add the garlic to the skillet, then add the rice, stirring to coat the grains with butter. Adjust the heat to medium. Add the simmering stock 1/2 cup at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until the rice is al dente, about 20 to 25 minutes.
Add the scallops, vermouth, reserved tomatoes, and reserved shrimp, and season with salt and pepper. Continue stirring. When the scallops are just cooked, stir in the parsley and tarragon and cook 1 minute longer. Season with additional salt and pepper to taste, and serve.
Wine Pairing: Sauvignon Blanc or Albarino