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Shrimp + Scallop Risotto

Shrimp + Scallop Risotto

Create Cooking Challenge 2018 grand-prize winner Kiya Schnorr shares her recipe for a cheesy saffron- and tomato- infused risotto topped with seared scallops, shrimp and chives.. Note from Kiya: This stock is made in a European style. Since this recipe was developed and I filmed the video to go with it, I have had the opportunity to explore types of broths from other parts of the world. Ramen broth, which I mention in the video, gets its incredible intense flavor from a separate element calle Tare, which is stirred in before serving. It should be noted that this method for making Ramen broth is completely different from the style of stock preparation in this recipe.

Recipe Ingredients

  • - Risotto serves 4
  • Stock:
  • - 5 cups shrimp shells and legs (and preferably heads if you have them!) 1 tbsp olive oil
  • - 2 tbsp tomato paste
  • - 2 garlic cloves, grated or minced
  • - 2 heaping packed cups ½ inch chopped yellow onions
  • - 1 heaping packed cup ½ inch unpeeled and chopped carrots
  • - 1 heaping packed cup ½ inch chopped celery
  • - 8 whole peppercorns
  • - 2-3 bay leaves
  • - 10 threads saffron
  • - ½ cup dry white wine 1 tsp salt
  • - 6 qts cold water salt
  • Risotto:
  • - 6 cups prepared shrimp stock 2 tbsp olive oil, divided
  • - salt and pepper
  • - ¼ lb scallops
  • - ¼ lb shrimp, shelled and deveined 1 shallot, minced
  • - 1/2 cup onion
  • - 1 tsp tomato paste
  • - 1 arborio rice
  • - 1 cup dry white wine
  • - 5 threads saffron
  • - ½ cup diced canned tomatoes
  • - ½ cup finely grated parmesan cheese
  • - 1 tbsp thinly sliced chives

Recipe Instructions

From the shrimp stock:

- Roast the shrimp shells on a rimmed baking sheet at 400°F for 10 minutes.

- In a large stock pot over medium heat, stir together the olive oil, tomato paste and garlic until fragrant, about 2 minutes. Then, add the vegetables, peppercorns, bay leaves, saffron, and wine and simmer for 10-15 minutes while the alcohol cooks out.

- Add the roasted shells, 6 quarts of water, and a big pinch of salt and increase heat to high. When small bubbles just begin to rise to the surface, reduce heat to medium. Do not let the water boil, maintain a temperature just on the edge of a simmer (around 180°F) and reduce heat further or move to a smaller burner if needed.

- Bring a second medium pot of water to a simmer and cover. Ladle warm water from this pot into the stock pot whenever necessary to keep vegetables and shells submerged.

- Skim any scum that rises to the surface of the stock with a skimmer or spoon and discard. Cook for an hour and a half, and do not stir.

- Line a very large bowl with a flour sack towel and place a colander inside. Pour the stock into the colander/bowl, then lift the colander to remove the solids. Then, gather the corners of the towel and strain the stock into the bowl. If you don’t have a flour sack towel, use cheese cloth or a fine mesh sieve. Use the stock right away, or cool before storing. Refrigerate for up to a week, or freeze for 6-12 months.

For the risotto:

- Keep 6 cups of shrimp stock covered and heated over low to keep warm.

- In a large, heavy bottomed saucepan, heat 1 tablespoon olive oil over medium-high heat. Pat the scallops dry, season with salt, and add to the pan flat side down. Sear undisturbed for 2-3 minutes, then flip and sear the other side, 2-3 minutes, and transfer to a plate. Add the shrimp to the pan, season with salt, and cook until opaque and transfer to the plate.

- Add another tablespoon of olive oil to the pan, stir in the shallot and onion, and season with salt and pepper. When the onions and shallots are translucent (after about 8 minutes), add the tomato paste and rice and stir until fragrant and slightly toasted, about 3 minutes. Add the wine and the saffron and stir until the wine is completely absorbed by the rice. Add the tomatoes and ladle in 1 cup of stock, and stir until the liquid is completely absorbed. Continue adding 1 ladle of stock at a time, always stirring until fully absorbed before adding more, until 4-6 cups of stock have been absorbed and the rice is plump and sticky. Maintain a low simmer throughout.

- Taste and adjust salt and pepper if needed. Stir in parmesan, and serve topped with shrimp, scallops, and a sprinkling of chives.