Berenice Balestrini-Hoskins, Riverbrooke (Duluth) Thursday Women C1
¼ cup olive oil
3 Tbsp. butter
2 large shallots, finely chopped
6 cloves garlic, finely chopped
1 pound bag risotto
2 ¼ cups dry vermouth
16 cups clam broth
1 red pepper, finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
1 jalapeno, finely diced
1 cup packed fresh dill, chopped
1 cup chopped packed fresh parsley leaves
1 pound fresh bay scallops
1 pound shrimp, shelled, deveined
¼ cup grated Asiago cheese
Heat the olive oil and butter. Add shallots and garlic and lightly sauté for approximately one minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for five minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving. Enjoy!
