shrimp and bay-scallop risotto with mushrooms

prep time:  tbd
cook time:  tbd
servings:  4

1/2 ounces dried porcini mushrooms
2/3 cup boiling water
4 cups chicken broth
2 cups clam juice
1 tablespoon olive oil
1 tablespoon butter
1 onion - chopped
4 cloves garlic - minced
1 1/4 cups arborio rice
1/2 pounds mushrooms - cut into thin slices
1/4 cup dry white wine
1 teaspoon salt
1/2 pound medium shrimp - shelled
1/2 pound bay scallops

1.  in a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes.  remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with paper towel.  rinse the mushrooms well to remove any remaining grit and chop them.  add the broth and clam juice to the mushroom-soaking liquid and bring to a simmer.

2.  in a large pot, heat the oil and butter over moderately low heat.  add the onion and cook, stirring occasionally, until translucent, about 5 minutes.  add the garlic and rice and stir until the rice begins to turn opaque, about 2 minutes.  add the fresh mushrooms and cook for 1 minute.  add the wine and salt and cook, stirring, until the wine has been absorbed.

3.  stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed.  the rice and the stock should bubble gently; adjust the heat as needed.  continue cooking the rice, adding the stock 1/2 cup at a time and allowing the rice to absorb the stock before adding the next 1/2 cup.  cook, stirring, until the rice is tender and the shrimp and scallops are done, about 5 minutes longer.  the stock should be thickened by the starch from the rice.  you may not need to use all of the liquid.

- delish

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