Valentines Day is too far away.
New Years Eve really isn't that much closer (but my college roommate is getting married then so I'm sure for her it feels closer than I can imagine)
Maybe a birthday. Yours or a loved one.
How about it doesn't really matter anyway.
There was no occasion for me. Just another Monday evening.
And I for one am glad I didn't wait any longer to make this fantastic dish
This is THE Best dish I have ever made.
I felt so satisfied, yet a little sinful while I was eating it. It's what the fiance' and I call good livin' (GL for short)
I mean, risotto with shrimp and scallops is one thing. Topped on a bed of spinach. But finishing it off with a drizzle of truffle oil just makes this dish decadent.
But after eating this, I knew it would be unfair to not share this with you immediately. I already held on to the recipe for far too long after seeing it over here.
I made a few changes to the recipe, like doubling it because I knew I wanted leftovers, and adding Parmesan cheese. It's not complicated to make. Just remember to pack a little patience with you. After all, it is risotto
Shrimp & Scallop Truffle Risotto
3 bottles of clam juice (8 oz. each)
1 cup seafood stock (or you can use another bottle of clam juice, I just didn't have another bottle)
1 1/2 cup chicken stock
3 tablespoons olive oil
12-15 large uncooked shrimp, peeled, deveined and diced
1/2 onion, diced
2 garlic cloves, minced
1/4 cup dry white wine
1 1/2 cup arborio rice
1/2 cup Parmesan cheese, grated
handful parsley, chopped
3 tablespoons butter
1 tablespoon vegetable oil
6 large sea scallops
truffle oil, to taste
In a medium saucepan, bring clam juice and broth to a simmer. Reduce heat to low and cover to keep warm.
Heat olive oil in a large saucepan over medium heat. Add shrimp, season with salt & pepper and saute 1 minute, until shrimp are turning pink in color. Using slotted spoon, remove shrimp and transfer to a bowl. Set aside.
To the same saucepan, add the onion and saute until translucent, approximately 2 minutes. Add the garlic and saute. Then add the rice and stir for approximately 1 minute. Add the wine and simmer until absorbed, about 1 minute. Add 1 cup of the clam juice mixture to the rice, stirring frequently until the liquid had absorbed, approximately 5 minutes. Repeat, 1 cup at a time, until all the liquid has been used and the rice is tender but still firm to bite, approximately 25 minutes. Stir in the butter, shrimp, Parmesan cheese and parsley. Season with salt & pepper.
Heat vegetable oil in a medium saucepan over high heat. Season the scallops with salt & pepper. Sear the scallops until golden brown and opaque in center, about 1 minute per side. Divide the risotto among the plates. Place 1 scallop atop each platted risotto, drizzle with truffle oil and serve
adapted from epicurious