This is one of my favourite recipes for a special evening
Serves 4
Ingredients
2 cups (500 ml) Chicken stock or canned low-salt chicken broth
1⁄4 teaspoon (1 ml) Saffron threads
2 tablespoons (30 ml) Extra-virgin olive oil
1⁄4 cup (125 ml) Onions; chopped
1 cup (250 ml) Arborio rice or medium-grain white rice
4 garlic cloves; minced
1⁄2 cup (125 ml) dry white wine
1 cup (250 ml) Clam juice (usually bottled)
6 Sea scallops
12 uncooked large shrimp; peeled, deveined, tails left intact 3⁄4 cup (375 ml) Tomatoes; chopped
1⁄4 cup (125 ml) Green onions; sliced
1 tablespoon of Lobster oil to drizzle
Lemon wedges
1. Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
2. Heat olive oil in heavy large pot over medium heat. Add onions; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup (125 ml) saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup (125 ml) at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes.
3. Add clam juice, shrimp, scallops and chopped tomatoes simmer until rice is tender, shrimp and scallops are cooked through and liquid is absorbed, about 10 minutes.
4. Divide risotto equally among 4 bowls. Sprinkle with sliced green onions. Drizzle with Lobster oil and garnish with lemon wedges. .
