Seafood Risotto

Today is MEATLESS MONDAY! After a non-stop weekend filled with family fun complete with beef and burgers I decided to make a deliciously light seafood risotto to ease us into the week. The tomato broth punches up the flavor volume…

Seafood Risotto
extra virgin olive oil
1 large shallot, diced
1 1/2 cups arborio rice (risotto)
1/2 cup white wine
29 oz can tomato sauce
3 cups chicken stock
6 oz lump crab meat
10 oz cooked shrimp (remove tails)
1/2 cup Parmesan Romano cheese

In a large deep skillet, heat 1 tablespoon extra virgin olive oil and 1 tablespoon butter on medium-high heat. Add shallot and 2 cloves minced garlic. Sauté for two minutes. Add the arborio rice and sauté a few minutes more.

Pour in the white wine and allow to soak in. Pour in the tomato sauce and stir. Lower the heat to medium-low. Add chicken stock, one ladle at a time (about 1/2 cup each time), stirring between each addition of chicken stock – allowing the broth to absorb slowly into the arborio rice; this can take up to 30 minutes. When the last of the chicken stock has been added to the risotto, heat 4 tablespoons butter in a medium skillet on medium heat.

To the melting butter add 3 cloves minced garlic and sauté until the garlic becomes fragrant (1-2 minutes). Stir in the crab meat and shrimp and heat through.

Add the shrimp & crab to the risotto and stir to combine. Sprinkle in the Parmesan Romano cheese and stir to incorporate throughout. Lower the heat to low and allow risotto a final minute or two to set.

Serve in large bowls and sprinkle with additional cheese if desired.



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