- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 50 min
- 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
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.
