{recipe} seafood risotto.

on monday in honor of our 1 month anniversary as a married couple, we decided to celebrate. we normally aren't the type of couple to celebrate anniversaries and actually never celebrated them while we were dating. but since july will be the last month in our condo, we decided to eat the top of our wedding cake, have a fancy meal and drink some wine in honor of our one month.

i wanted to make some type of seafood, but a recipe i had never tried before. somehow i ended up on seafood risotto and after scanning a few different cooking websites i settled on this recipe. it tasted fantastic and was a breeze to make. enjoy!

Seafood Risotto.

Serves: 6

Ingredients

5 cups chicken or seafood broth, (I used 2.5 cups chicken broth and 2.5 cups seafood broth)
1 (8-ounce) bottle clam juice
1/2 teaspoon saffron threads, crushed
2 tablespoons extra-virgin olive oil
1/4 cup minced shallots (about 2)
2 cups arborio rice
1/2 cup dry white wine
1/2 pound bay scallops, diced
1/2 pound medium shrimp, peeled and deveined, diced
1/2 pound squid (calamari) tubes, sliced into rings, diced
1 teaspoon fine sea salt
2 tablespoons finely chopped fresh parsleys

 

Directions

1. Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering. 

2. Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. 

 

3. Stir in wine and cook, stirring constantly, until liquid is absorbed.

 

4. Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. 

 

5. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth).

 

6. Stir in parsley and serve.