Green Risotto with Seafood


  • 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
  • ½ cup white wine
  • 3 cups hot fish/seafood stock or broth
  • 1 Lb small shrimp
  • 1 cup petite peas
  • ½ cup Parmesan cheese
  • 1 TBSP lime juice
  • 1 bunch cilantro
  • 4-6 colossal scallops (U-10)



  1. Sauté shallots for about two minutes in 2 TBSP of clarified butter and olive oil.
  2. Time for the garlic and Peruvian yellow pepper paste to join the party for about 1 minute.
  3. Incorporate rice and the wine. Stir and let cook for about 3 minutes, until the alcohol evaporates.
  4. 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.
  5. 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 with Parmesan cheese until it melts.
  6. Blend the cilantro with a ¼ cup of cold water.
  7. Turn off the heat and add the cilantro to the pot with the lime juice.

Seared the scallops to place them on top when serving.