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3 tbsp. unsalted butter
2 tbsp. olive oil
half of an onion, finely chopped
1½ cups Arborio rice
2½ cups chicken or vegetable stock
2½ cups fish stock or bottled clam juice
salt and pepper
1 tbsp. fresh lemon thyme (use regular thyme, if necessary), finely chopped
½ lb. Bay scallops, rinsed and picked through
½ lb. Bay shrimp or fresh crab
8 large prawns, shelled, butterflied and blanched
¼ cup fresh chives, chopped
sprigs of fresh lemon thyme, for garnish
Heat a small amount of salted water in a small saucepan over low heat and have ready for warming prawns when risotto is finished.
In a large, heavy saucepan over low heat, melt butter. Add olive oil and heat. Sauté onion until just soft; do not brown. Add rice and sauté until well coated with oil. Add ½ cup broth and stir continually until it is almost absorbed. Repeat until all chicken broth is absorbed and then continue with the fish stock or clam juice. Continue cooking and stirring until rice is al dente. Total cooking time will be about 30 minutes. Add salt and pepper, to taste, fresh lemon thyme, scallops, shrimp or crab. Stir gently to heat seafood through. Put all the blanched prawns into the saucepan of hot water, remove pan from heat. Place a portion of risotto into each of eight warm serving bowls. Sprinkle each portion of risotto with a few chives, top with a warm prawn and garnish with lemon thyme sprigs and drizzle a tablespoonful of Lemon Cream over all. Serve immediately. Makes 8 servings.
½ cup heavy cream
1 tsp. lemon zest
1 tbsp. lemon juice
In a small saucepan, heat cream until it is almost boiling. Remove from heat and stir in the lemon zest and the salt. Let steep for the amount of time it takes for the risotto to cook. When ready to use, add the lemon juice and stir well; it will thicken. Makes ½ cup of sauce.