Risotto with Shrimp and Scallops

Name: Risotto with Shrimp and Scallops
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1 1/2 cups Arborio rice (about 300 grams); 16 sea scallops; 16 large shrimp; 1 onion; Butter; 1/2 cup grated Parmesan cheese (about 50 grams); 1/2 cup light sour cream (about 2/3 cup or 160 ml; 40 cl crème fraîche 3% fat); 2 chicken bouillon cubes; 1/3 cup dry white wine (about 3 1/2 fl oz or 100 ml); 3 tablespoons cognac (about 1 2/3 fl oz or 50 ml); Olive oil; Salt and freshly ground black pepper; 1 pinch turmeric, paprika, or saffron

Les Recettes de Sylvie @plaisirculinaire

Risotto with Shrimp and Scallops

Les Recettes de Sylvie @plaisirculinaire

Saved

Ingredients

30 minutes

Serves 4 servings

1 1/2 cupsArborio rice (about 300 grams)
16sea scallops
16large shrimp
1onion
Butter
1/2 cupgrated Parmesan cheese (about 50 grams)
1/2 cuplight sour cream (about 2/3 cup or 160 ml; 40 cl crème fraîche 3% fat)
2chicken bouillon cubes
1/3 cupdry white wine (about 3 1/2 fl oz or 100 ml)
3 tablespoonscognac (about 1 2/3 fl oz or 50 ml)
Olive oil
Salt and freshly ground black pepper
1 pinchturmeric, paprika, or saffron

Saved

Steps

30 minutes

1

Bring 4 cups (about 1 liter) of water to a boil and dissolve the bouillon cubes in it.
2

Cut the shrimp into 3 or 4 pieces, keeping 4 whole for garnish. In a skillet, heat a mix of butter and olive oil, then sear the chopped shrimp and the 4 whole shrimp until nicely colored. Pour in the cognac and carefully flambé. Let it reduce, then season with salt and pepper to taste. Set aside.
3

Peel and finely chop the onion. In a large sauté pan, heat olive oil and cook the chopped onion for 3 minutes until softened. Add the rice and stir for 2 minutes until it becomes slightly translucent. Pour in the white wine and, once absorbed, add a ladleful of broth and stir. When the broth is absorbed, add another ladle, repeating until all the broth is used (about 20 minutes).
4

Add the spices, grated Parmesan, and sour cream. Season with salt and pepper, then stir; the risotto should be creamy. Finally, add the chopped shrimp pieces and keep warm.
5

Meanwhile, about 10 minutes before the risotto is done, sear the scallops in a separate skillet with a mix of hot butter and oil for about 5 to 8 minutes, turning often. Season with salt and pepper.
6

Spoon the risotto into shallow bowls, top with the scallops, and garnish with the whole shrimp, some dried edible flowers, and fresh herbs if desired. Serve immediately.