Risotto with Champagne, Shrimp, and Scallops
Risotto • Italian
Description
Risotto with Champagne, Shrimp, and Scallops
Ingredients
- Butter 2 tablespoons
- Scallions 0 oz
- Arborio rice 0.6 cups
- Scallops 10 oz
- Dry Champagne 1 cup
- Chicken Broth 15 fl oz
- Grated Pecorino Pepato Cheese 0 oz
- Peeled Cooked Shrimp 5 oz
Step-by-Step Guide
Step 1
Melt the butter in a deep skillet over medium heat. Add finely chopped green onion and sauté for 1 minute. Add the rice and fry for 2 minutes. Then pour in the champagne and cook until the liquid evaporates, stirring constantly, about 2 minutes.
Step 2
Then gradually pour in the broth, allowing it to evaporate while stirring constantly, until the rice becomes soft, about 15 minutes.
Step 3
Add the scallops and shrimp to the rice and cook for another 5 minutes until creamy, adding more broth if necessary. Season with salt and pepper, sprinkle with Parmesan, stir, and serve.
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