1-1/2 cups Risotto (I use America Choice – A and P brand)
4-1/2 cups vegatible and/or chicken broth
1 package of baby bella mushrooms chopped
1 package of oyster mushrooms chopped
1 vidalia onion chopped
1 green or red bell pepper chopped
1/4 cup olive oil
2 tbsp butter
1 lb shrimp – devained and shelled
1/2 lb sea scallops

Put butter and olive oil in a sauce pan and cook onion until translucent. Add mushrooms and cook for a few minutes (if too dry, add a bit more olive oil). Add pepper and cook for 2 to 3 minutes. Add Risotto and cook for 2 minutes. Slowly begin adding the stock to the risotto mixture, 1 cup at a time stirring frequently until all the liquid is absorbed. Keep doing this but save about 1 cup of the liquid until the end.

In a separate pan, put some olive oil and get the pan nice and hot. Put salt and peppar on the scallops and put them in the hot pan. Cook a bit but do not burn. Turn and brown both sides. Add the shrimp and cook until they are just pink.

About this time, you should have used all the liquid and have about 1 cup left. Add the liquid and all the shrimp and scallops to the risotto mixture.

Cook until most of the liquid is absorbed, I kept a bit and it made a nice sauce. Test the Risotto to be sure it is nice and soft.

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