For me, Risotto is the ultimate comfort food. When you make this one, it will probably hit number 1 on your list as well.
- 1 tbsp. olive oil
- 1 cup finely chopped small onion
- pinch of salt
- pinch each of white pepper and black pepper
- 6 cups seafood stock
- 1 tsp. minced garlic
- 2 cups Arborio rice
- 2 lbs. shrimp and scallops
- 1 tbsp. butter
- 1/4 cup heavy cream
- 1/2 cup Asiago cheese, freshly grated
- 2 tbsp. finely chopped parsley leaves
In a large frypan, heat the oil on a medium heat and add the onions. Season with salt and peppers, cooking until the onions are soft. This should take about 2-3 minutes.
Add the stock and garlic, bring this to a boil and simmer for 5-7 minutes.
Reduce the heat and add the rice, stirring constantly, cook for about 12 minutes.
Lightly season the seafood and continue cooking for 6 minutes. Stir in the butter, cream, cheese and simmer a further 2 minutes, stirring constantly.
Remove from heat, spoon the risotto into a serving dish and garnish with parsley.
In a word: YUM, YUM and YUM. So delicious.