Green Risotto with Seafood

Course: Main DishesCuisine: Peruvian

Indulge in a delectable Green Risotto with Seafood, harmonizing the richness of clarified butter and olive oil with shallots, garlic, and vibrant Yellow Peruvian Pepper paste. Arborio rice absorbs the essence of white wine and hot seafood stock, while succulent shrimp, peas, and colossal U-10 scallops elevate the dish. Finish with Parmesan, lime juice, and a flourish of cilantro for a symphony of flavors.

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Ingredients

6 Tbsp clarified butter
2 Tbsp olive oil
1 minced shallot
1 Tbsp garlic paste
2 Tbsp Yellow Peruvian Pepper paste
1 cup Arborio rice
1/2 cup white wine
3 cups hot fish/seafood stock or broth
1 Lb small shrimp
1 cup petite peas
1/2 cup Parmesan cheese
1 Tbsp lime juice
1 bunch cilantro
6 colossal scallops

Directions

Sauté shallots for about two minutes in 2 Tbsp of clarified butter and olive oil.
Time for the garlic and Peruvian yellow pepper paste to join the party for about 1 minute.
Incorporate rice and wine. Stir and let cook for about 3 minutes, until the alcohol evaporates.
Pour in 1 1/2 cups of the fish broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir.
Pour in the remaining broth, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
Add shrimp and peas.
Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 2-3 minutes.
When the rice is just tender “al dente”, season it with Parmesan cheese until it melts.
Blend the cilantro with a 1/4 cup of cold water.
Turn off the heat and add the cilantro to the pot with the lime juice.
Place the seared scallops on top of the risotto when serving.

Green Risotto with Seafood

Ingredients

Directions

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