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Recipe courtesy of HRH Catering

Show: Behind the Bash

Episode: Hamptons Summer Bash

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Total:: 1 hr 20 min
Prep:: 15 min
Inactive:: 15 min
Cook:: 50 min

Yield:: 8 servings

Level:: Intermediate

Ingredients

1/4 cup olive oil
3 tablespoons butter
2 large shallots, finely chopped
6 cloves garlic, finely chopped
1 pound bag risotto
2 1/8 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, de-veined
1/4 cup grated Asiago cheese

Directions

Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 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 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of HRH Catering, Southampton, NY

My Private Notes

Name: Shrimp and Scallop Risotto
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Ingredients: 1/4 cup olive oil; 3 tablespoons butter; 2 large shallots, finely chopped; 6 cloves garlic, finely chopped; 1 pound bag risotto; 2 1/8 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, de-veined; 1/4 cup grated Asiago cheese

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Shrimp and Scallop Risotto

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53