This was so creamy! I can’t say I’ve ever had Risotto that I know of but being a huge fan of the TV show Top Chef and hearing the judges really critique this dish from any of the Chef’s on there that make it, the challenge was on for me to give this a go. So what is Risotto exactly? Arborio Rice undergoes less milling than ordinary long-grained rice, it retains more of its natural starch content. Cooking releases this starch, giving risotto its creamy consistency. A pound of arborio rice can absorb up to 6 cups of liquid without becoming mushy. Though this rice is grown in California, I’ve only seen imports from Italy as what is available for purchase in the stores.
This was fantastic, the Scallops and Shrimp just blended nicely with the Risotto. As for cooking the Risotto, lots of time is spent just watching it to not over or under cook the thing, and slowly adding in the broth/Clam juice mixture to get it to the right consistency, it needs special attention with lots of stirring and with a 4 month old in my other hand I’d say this was a challenge to make. This can be a costly dish to make as a small bag of Arborio rice can run about 7 bucks than you got your scallops and shrimp, so to feed a whole family you’re looking to spend a lot of money making this dish, perfect if making it for two. As always I give props to Cooking Light for this one, for making it low in Calories and tasty too! I did look up to see how this is originally made and lots of oil and butter goes into making Risotto, I thought Cooking Light’s version was really good with all the calories cut out of it.
- YIELD: 2 servings (serving size: about 1 1/4 cups)
- COURSE: Main Dishes
- 2 cups fat-free, less-sodium chicken broth
- 1 (8-ounce) bottle clam juice
- 2 teaspoons butter
- 1/4 cup chopped shallots
- 1/2 cup uncooked Arborio rice
- 1/8 teaspoon saffron threads, crushed
- 1 tablespoon fresh lemon juice
- 1/2 cup grape tomatoes, halved
- 4 ounces medium shrimp, peeled and deveined
- 4 ounces bay scallops
- 2 tablespoons whipping cream
- Chopped fresh parsley (optional)
- 1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- 2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
- 3. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until shrimp and scallops are done, stirring occasionally. Remove from heat; stir in cream. Sprinkle with parsley, if desired.
David Bonom, Cooking Light