Seafood risotto with skallops, skrimp, and truffle sauce
This is an easy one. First, don’t be scared of risotto if you are. Second, find yourself an Asian market that you can find good fish sauce and spices. Third, gotta find a good seafood monger that will do you right.
1 quart of chicken stock, 1 cup of risotto: the basis of the meal
6-8 good sized but not giant scallops
Dozen 16-20 shrimp, peeled, veined, tailed. Save the tails for something else.
Fish sauce, 1/4 cup
1/2 onion (yellow or white)
2 cloves garlic
Truffle oil (white or black, preferably black if you have it)
salt, pepper to taste
This is a two pot recipe. You cook and reduce a quart of chicken stock with the added fish sauce to simulate a shrimp stock. Clearly, a quart of shrimp stock will do in this case. Boil and simmer your stock, season to taste.
Sautee the shrimp, set aside.
In a large skillet, heat olive oil over medium high to smoke and soften your onions. Do not brown. Then, add minced or finely sliced garlic. Add the risotto and roast it a little bit (2-3 minutes). When you see a little brown, start adding the stock over medium to medium-high heat, simmering down the liquid until it’s mostly gone but not almost gone. Repeat this, adding a cup or so at time of your stock until you’re out. You should be left with a creamy risotto mixture.
Super high heat with butter/olive oil mix, sear the scallops. Remember, flip once, cook less after the flip and let ’em go until they’re barely cooked. Usually 3-4 minutes.
Add the shrimp to the risotto, drizzle with truffle impregnated oil (more than you think you need), and set a couple or three scallops on top for presentation.
Wanna get fancy? Garnish with chives, green onion, or flat parsley. It’s your dish, color it how you wish.
It ain’t shrimp an’ grits in Chawwlstin, but it’s pretty doggone good.