For this recipe, the addition of sour cream to a classic risotto makes the texture even creamier than usual. Shrimp and scallops top this dish that will evoke happy trips along the river.
Ингредиенты
- 2 1/2 cups (625 ml) chicken broth
- 5 oz (140 g) medium scallops (40-60), trimmed and patted dry
- 3 tbsp butter
- 1/4 cup (60 ml) dry white wine
- 1 small carrot, cut into small dice
- 1 small celery stalk, cut into small dice
- 1/2 leek, white part only, chopped
- 1 cup (210 g) arborio rice
- 1/4 cup (60 ml) sour cream
- 2 tbsp chives, finely chopped
- 1/2 lemon, zest finely grated
- 5 oz (140 g) frozen Nordic shrimp, thawed and patted dry
- 1/4 cup (10 g) parsley leaves, finely chopped
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) lemon juice
Инструкция
- In a small pot, bring the broth to a boil. Keep warm.
- In a large, deep skillet over high heat, sear the scallops on one side in 1 tbsp of the butter. Flip the scallops over and cook for another 10 seconds. Season with salt and pepper. Transfer to a bowl. Let cool.
- Deglaze the skillet with the white wine. Pour into the pot of broth. Clean out the skillet.
- In the same skillet over medium-high heat, soften the vegetables in the remaining butter. Add the rice and cook for 1 minute, stirring to coat in the butter and vegetables. Season with salt and pepper.
- Add the hot broth to the skillet, about ½ cup (125 ml) at a time, stirring frequently until the liquid is completely absorbed before adding more broth. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth as needed.
- Remove the skillet from the heat. Add the sour cream, chives and lemon zest. Mix well until creamy. Adjust the seasoning. Divide between two bowls.
- Add the shrimp, parsley, oil and lemon juice to the bowl of scallops. Mix well. Adjust the seasoning. Arrange over the risotto. Serve immediately.
