Roasted Red Pepper Risotto With Sautéed Shrimp And Scallops
3 red bell peppers
4 cups warm organic chicken broth
2 tablespoons butter
6 shallots, minced (approximately 1 cup)
1 garlic clove, minced
1 cup arborio rice
1/3 cup dry white wine
1 cup freshly grated parmesan cheese
1 tablespoon flat leaf parsley, finely minced
Fire roast bell peppers over an open flame, this can be done on your gas stove-top at home. Peppers are finished roasting when a wrinkled charred skin is covering the outside. Allow to cool and carefully peel the majority of the skin off of the peppers and discard. The flesh inside will retain a smoky flavor which is the desired piece of this dish. Puree the peppers in a food processor or blender and strain through a coarse sieve into a small bowl, season with salt and pepper to taste.
In a heavy 2-quart saucepan cook shallots and garlic in butter over low heat until very soft but not browned, about five minutes. Stir in rice and cook over medium-high heat, stirring constantly, until edges turn translucent. Add wine and continue cooking until wine is absorbed. Add about ½ cup of warm organic chicken broth and cook until broth is absorbed. Continue adding broth, ½ cup at a time, cooking, stirring constantly and letting each addition become absorbed before adding the next, until rice is al dente, about twenty minutes.
Remove pan from heat and stir in pepper puree, parmesan cheese, parsley and salt and pepper to taste.
*To serve, top with sautéed Shrimp and Scallops.
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