Tomato Seafood Risotto

preparing for this dish was intense but fun.  Here it goes!

 

1 pound medium shrimp
1 pound bay scallop
1/2 cup of tomato sauce
4 tablespoons extra-virgin olive oil
½ cup shallots, minced
1½ cups arborio rice
½ cup dry white wine
5 cups home made fish broth
2 garlic cloves
freshly ground black pepper
salt
3/4 cup Pecorino Romano, grated

 

Directions:

 

Peel the shells and tails from the shrimp. With a small knife, make a shallow cut along the back of the shrimp to remove the dark vein. Cut the shrimp crosswise into thirds. Quarter the bay scallops.

In a heavy, wide 3 to 4-quart casserole or pot, heat the 3 tablespoons of the olive oil over medium heat. Add the onions and shallots and cook them until golden, stirring often, about 8 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated.  The tomato should be simmering at this point. Add 1 cup of the hot fish broth. Cook, stirring constantly, until all the liquid has been absorbed. Continue to add the hot hot fish broth in small batches- just enough to completely moisten the rice- and cook until each successive batch has been absorbed. Stir constantly and adjust the level of heat so the rice is simmering very gently while adding the stock.

 

About 10 minutes after adding the 3 - 4 tablespoons of tomato puree heat the remaining 3 tablespoons of olive oil in a deep skillet over medium heat. Add the garlic and cook, stirring, until lightly browned, about 2 minutes. Remove and discard the garlic, then add the shrimp and scallops to the skillet, and cook until they are bright pink on both sides and firm, about 2 minutes.

Add the contents of the skillet to the rice. Mix well and cook, adding water as described above until the rice is creamy and al dente, 3 to 4 minutes longer. (The total cooking time for the rice after adding the tomato is about 18 minutes.)

 

Stir in the Pecorino Romano

 

Remove the casserole from the heat and beat in the chopped parsley. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm serving bowls.