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SEAFOOD RISOTTO

Course Main dishes, Seafood

Ingredients

  • 1 quart + 1 cup chicken stock
  • 2 tbs unsalted butter
  • 2 tbs olive oil
  • 1 cup onion finely chopped
  • 2 cloves garlic minced
  • 2 cups Arborio or short grain rice
  • 1 cup dry white wine
  • 2 tbs lemon juice
  • 1 tbs tarragon
  • 2 tbs parsley flakes or 1/4 cup
  • 1/4 tsp crushed red pepper
  • 1/2 lb small shrimp washed and trimmed, patted dry

Instructions

  • Preheat electric skillet to 325 degrees. Bring chicken stock to a boil in the Skillet. Add butter and oil and cook until butter is melted. Add onion and garlic. Cook 1-2 more minutes. Add rice and stir to coat well. Stir in next 5 ingredients. Cover, turn heat 250 degrees and cook until liquid has been absorbed. Slowly add more hot stock in same manner. Continue this process about 15 minutes until rice is tender. Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout.