Looking for something easy, yet festive for Christmas Eve Dinner?
How about a lovely seafood Risotto.
Have a simple Spinach Salad to start, pour a glass of bubbly, relax and toast the season.
2/3 Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano) 112gr, 4oz
1/2 cup dry, white wine 120gr, 4.2oz
2 1/4 cups fish, seafood or chicken stock 500gr, 17.6oz
1/2 onion other half for the condimenti 55gr, 1.9oz
2 tsp butter 9.5gr, .34oz
1/2 cup freshly grated Parmesan cheese 50gr, 1.8oz
Condimenti
Heat chicken stock and keep hot over low heat. Finely chop onion. In medium sauce pan heat butter over medium-high heat. Add onion and sauté until transparent then add rice and sauté stirring, for 2 - 3 minutes until rice has white center. Add white wine and stir.
Start condimenti. When wine is almost absorbed add a 1/2 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
Condimenti
4oz cleaned shrimp 120gr, 4.2oz
4oz scallops or all shrimp 120gr, 4.2oz
4oz mushrooms 125gr, 4.4oz
1/2 onion 55gr, 1.9oz
1 clove garlic 4gr, .14oz
1 tbs olive oil 13.5gr, .48oz
1/4 cup cream, crème fraiche or Greek yogurt 75gr, 2.6oz Greek yogurt
1 tbs parsley
Chop the onion, mince the garlic and slice the mushrooms. Clean shrimp if necessary. While risotto is cooking, heat oil in medium skillet. Add onions, garlic and mushrooms, sauté until starting to brown, about 10 minutes. Add shrimp and scallops and sauté until cooked, another 5 minutes. Turn off heat, stir in yogurt and parsley, cover and keep warm until needed for risotto.
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Entire Recipe / per serving
Calories: 1327 / 663.5
Total Carbohydrates: 120 / 60
Dietary Fiber: 8 / 4
Total Fat: 48 / 24
Saturated Fat: 20 / 10
Cholesterol: 316 / 158
Protein: 84 / 42
Calcium: 812 / 406
Sodium: 2003 / 1001.5
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.------------------------------------------------------------
For more recipes check out my internet cook book: Easy Gourmet Dinners
