Risotto is a dish that always wins over everyone at the table.
Whether it’s made with mushrooms and truffle oil, asparagus, confit duck, or seafood, no one can resist this creamy and decadent rice dish.
In his cookbook Cuisine pour deux, Max L’Affamé offers us a seafood version. It’s perfect for treating your special someone or a friend!
Serve it with a good wine, a green salad, and fresh bread, and you’re all set.
The key to making this recipe a success is choosing quality ingredients, and that applies to everything from the cheese to the rice, and the seafood, such as scallops and shrimp.
Cooking for two
This cookbook, in French, offers more than 75 recipes for two.
A great alternative to family-sized portions, perfect for preparing a meal for one or two people.
You’ll find recipes of all kinds: vegetarian, for little chefs, for a night in front of the TV, or for a romantic dinner.
We also love that the recipes are quick to prepare and appetizing!
Seafood risotto
"People often ask me what my specialty is. I answer risottos. I’m ‘Risotto Man.’ Once you master the basics of a risotto, you can then create your dream risotto. But for this recipe, it all depends on the quality of the ingredients. Take care in choosing your cheese, your fish stock, your scallops, and even your Arborio rice." - Max L'Affamé
Ingredients
- 4 cups fish stock
- 1 tbsp olive oil
- 1 finely chopped onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup white wine
- 360 g thawed and drained seafood mix
- 15 blanched, crunchy asparagus, cut into 3 cm pieces
- 5 tbsp room temperature butter
- 1 ½ cups finely grated Parmesan cheese
- 6 medium scallops
- 10 large shrimp, deveined and peeled
- Salt and pepper, to taste
Instructions
- In a saucepan, heat the fish stock over medium heat. Keep warm.
- In a large skillet, heat the olive oil over medium heat and cook the onion and garlic for 3 minutes.
- Add the rice and stir until it becomes translucent, about 2 minutes.
- Deglaze with the white wine and let it reduce by half.
- Add 1/2 cup of fish stock to the rice, stirring well. Once the stock is absorbed by the rice, add another 1/2 cup of stock. Repeat this process for about 10 minutes.
- Add the seafood and continue cooking with the stock until the rice is al dente, cooked but still firm to the bite.
- Off the heat, add the asparagus, 2 tablespoons of butter, and 1 cup of parmesan.
- Stir, cover, and set aside.
- Remove the muscle from the scallops.
- In a pan, melt 3 tablespoons of butter over high heat and sear the scallops and shrimp for 2 minutes on each side. Season with salt and pepper, then set aside.
- Stir the risotto and divide it between two bowls.
- Top with the scallops, shrimp, and the remaining parmesan.
