Spinach & seafood risotto by Josée di Stasio
Prep Time
Cooking Mode
60 ml (¼ cup) cup butter
500 mL (2 cups) cup chopped leeks
1 clove of garlic, finely chopped
250 mL (1 cup) cup arborio rice
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup white wine
7 mL (1½ tsp.) tsp lemon zest
750 mL (3 cups) cup hot chicken broth
200 g oz shrimp (U26-30) or
150 g oz scallops (U100-120)
To taste salt and freshly ground pepper
500 mL (2 cups) cup packed baby spinach
125 mL (½ cup) cup grated Parmesan
60 mL (¼ cup) cup mascarpone (optional)
60 ml (¼ cup) cup butter
500 mL (2 cups) cup chopped leeks
1 clove of garlic, finely chopped
250 mL (1 cup) cup arborio rice
2 mL (½ tsp.) tsp salt
125 mL (½ cup) cup white wine
7 mL (1½ tsp.) tsp lemon zest
750 mL (3 cups) cup hot chicken broth
200 g oz shrimp (U26-30) or
150 g oz scallops (U100-120)
To taste salt and freshly ground pepper
500 mL (2 cups) cup packed baby spinach
125 mL (½ cup) cup grated Parmesan
60 mL (¼ cup) cup mascarpone (optional)
Directions
1Melt 30 mL (2 tbsp.) of butter in a large saucepan over medium heat.
2Add the leeks and garlic and fry, stirring, for 5 minutes.
3Add rice and cook for 2 minutes, stirring to coat grains with butter. Season with salt.
4Pour in white wine and reduce until dry. Add lemon zest.
5Add hot broth one ladleful at a time, stirring constantly for 15 to 20 minutes over medium-high heat.
6About 5 minutes before risotto's ready, melt the rest of butter over high heat in a large skillet.
7Pat seafood dry , season , and sear quickly until coloured and still tender inside (2 minutes maximum for scallops; remove shrimp from heat as soon as they turn pink). Set aside.
8Check whether the rice is done. Add broth as needed.
9The risotto's texture should be creamy and not too dry.
10Remove from heat and add the spinach, Parmesan, and mascarpone (if using).
11Mix well. Taste and adjust seasoning as needed.
12Serve in two warmed, deep bowls.
13Place seafood over risotto and add enjoy immediately.
14a bit of icing sugar or maple syrup to leftover mascarpone to use as a dessert topping.
Tips
1
NOTE: Mascarpone adds a festive touch to Valentine's Day and extremely creamy texture to risotto. TIP
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Personal Note
Personal Note