Recipe By : Cooking Live Show #CL8859
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 c Chicken stock
4 tb Unsalted butter
3 tb Olive oil
2 md Onions -- finely chopped
2 c Arborio rice
1/3 c White wine
1 Red bell pepper -- seeded and cut
- into one large piece
3 Ripe plum tomatoes
1/3 lb Shiitakes
1 lb Large shrimp -- shelled
1/2 lb Scallops or clams in the shell
1/4 c Parmesan cheese -- grated
In a large saucepan heat the chicken stock to a boil. Reduce heat and
simmer until ready to use.
In a large heavy pot heat 2 tb butter and 2 tb olive oil over
moderate heat. Small children can help by taking paper off butter,
cutting 2 tb with butter knife, and dropping it into the pot. Small
children should be highly supervised over each step that involves any
type of gadget or working near a heat source.
Add half of the onions to the pot and cook until clear, about 5 to
8 minutes. If you have older children, they can begin wiping off the
shiitake caps with a damp cloth, removing the stems, cutting off the
end, slicing the stems lengthwise and then slicing the caps.
Add the rice to the onions and stir to coat. Small children can do
this well once they practice and learn a controlled stirring motion.
"Slow and steady" can be repeated until they get the hang of it.
Add 1/3 cup white wine and stir until completely absorbed. Constant
stirring will be required from here on out to make a good risotto.
Have the children equipped with a long handled ladle and a deep oven
mitt carefully dip the ladle into the broth and pour it into the
rice. Stir continuously until the stock is absorbed. Repeat over and
over using as much stock as necessary until the rice is cooked
through but not mushy. The risotto should be creamy, slightly soupy
but not watery.
Meanwhile, in a medium skillet heat 2 tb butter and 1 tb olive oil
until melted. Add the other half of the chopped onion and stir to
coat. Have the children cut the red pepper with table knives into
strips and then crosswise into small even squares. Add the diced
pepper to the onion and stir to combine. Add the tomatoes and stir to
combine. Add the shiitakes and cook until any liquid evaporates. Add
the fresh seafood and cook until just done.
Stir the sauteed seafood and vegetables into the pot of risotto.
Grated Parmesan can be stirred into the risotto or served on top at
the table. Cover until ready for service.
