Episode #211 - Peppers and Seafood Risotto
Debi and I would like to invite you today to challenge yourself, the same way we do it...This is the third Risotto we cooked for the show, but we did not follow a recipe, or called mom or grandma to get directions. We just got inspired!
We assume you know how to
make your risotto by now, and our message to all of
you eaters and feeders out there is: "Invent yourself
in your risotto!".
Basic rules are always the same, soffritto, cooking
technique, broth, etc...Which vegetables do you like?
Go on, feel free to taste what's cooking in your
habitual spots, and try to figure it out.
It is easier than you think, and it will give you a
chance to spend some time in the kitchen, making Art!
Peppers
and Seafood Risotto
Serves: 4
Prep Time: 10
Cooking Time: 35-45
Ingredients
1 ½ Cup of Risotto Rice
½ Red Pepper
½ Orange Pepper
12 Oz of Shrimps (fresh or frozen, cleaned)
8 Oz of mixed calamari and scallops
2 Cloves of Garlic
1 Handful of Parsley
½ Cup of Dry White Wine
1 Cup Organic Vegetable Broth
2 Tbsp of Butter
Olive Oil, Salt, Pepper and Red Pepper
How To
Chop very fine the Onion, The Garlic and the Parsley.
Wash well the peppers and slice the halves very thin.
In a non-stick pan, on a medium-high flame sauté’ the
Onion in about 2 tbsp of Olive Oil and 2 Tbsp of
Butter, sprinkle some Red Hot Pepper, and after the
first couple of minutes add the Garlic; stir
constantly for about 2-3 minutes.
When the Onion starts getting golden, add the
Shrimps, the Scallops and the Calamari. Cook for
about 5 minutes, letting the water of the fish become
sauce with the oil and the butter. Add the Peppers
and half of the chopped Parsley, stir well, and cook
for another 5-7 minutes.
Rinse the Rice and add it into the pan, stir well and
let it absorb all the water (sauce) there is in the
pan…then add the White Wine. Let the wine itself get
absorb, and put your nose to work…when the alcohol
smell is gone is time to start adding the Vegetable
Broth.
Keeping your flame on a medium, add the broth little
by little, never making your risotto too wet.
Remember, risotto is risotto, the rules are always
the same…do not over wet, do not leave unattended,
and please do not overcook.
From this moment on you can refer to the cooking time
indicated on the box the rice comes from: it is very
important to reach the time mark with a risotto that
has the right consistency. At the very end, if you
need to cook it for a few extra minutes, add a little
bit of water at the time, and bring your dish to the
perfect point.
Serve your new fantastic
recipe with some sprinkled Parsley and a drop of
Olive Oil.
Buon Appetito
Debi and Gabriele
