Seafood Risotto paired with TRV 2017 Pinot Gris
- 2 tbsps EVOO
- 1 shallot, finely chopped
- 1 cup uncooked Arborio rice
- 1/2 cup TRV Pinot Gris
- 4-5 cups warm seafood stock
- 1/4 cup grated parmesan
- 1 zest of 1 lemon
- 1/4 cup heavy cream
- salt and freshly ground pepper
- 1/2 tsp ground nutmeg
- chopped fresh flat-leaf parsley
- lemon wedges for serving
- 8 ozs pan seared shrimp
- 8 ozs seared sea scallops
- 8 ozs steamed clams
- 8 ozs cooked lump crab meat or crab claws
- 8 ozs cooked lobster tail or claws
1. Prepare the risotto: Heat olive oil in large pot or Dutch oven over medium heat.
2. Stir in shallot and cook until soft. Add the Aborio rice and cook for another 2-3 minutes.
3. Add the wine and stir until most of the wine has been absorbed, then ladle in 1 cup of seafood stock and continue to stir until most of the stock has been absorbed. Continue adding more stock 1/2 to 1 cup at a time, stirring often and allowing each addition of stock to be absorbed before adding the next. ths takes about 25 minutes. Cook until the rice is almost tender (al dente).
4. When the risotto is done, remove it from the heat and stir in the cheese, lemon zest and heavy cream. Season to taste with salt and pepper.
5. To serve, pour risotto into serving bowl or individual dishes and top with assorted cooked seafood. Sprinkle with chopped parsley and serve with lemon wedges.
