Al Bhed Salvager's Seafood Risotto
This vibrant risotto is a testament to resourceful culinary techniques, combining the bounty of the sea with creamy, indulgent rice. It's a colorful and flavorful dish that speaks to ingenuity and the vibrant spirit of those who make the most of what they find.
Directions
- 1
Warm the broth in a saucepan over medium-low heat; keep it at a gentle simmer.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the Arborio rice, toasting it for 2-3 minutes until the edges become translucent.
- 4
Pour in the white wine and stir continuously until it is completely absorbed by the rice.
- 5
Begin adding the warm broth by one-cup ladles, stirring constantly. Wait for each addition to be almost fully absorbed before adding the next.
- 6
Continue this process, adding broth and stirring, for about 15 minutes. The rice should be creamy but still have a slight bite (al dente).
- 7
In the final 5 minutes of cooking, add the shrimp, scallops, and frozen peas. Cook until the seafood is opaque and cooked through, and the peas are tender.
- 8
Remove the pot from the heat. Stir in the grated Parmesan cheese, butter, fresh dill, and fresh parsley.
- 9
Season with salt and freshly ground black pepper to taste. Let the risotto rest, covered, for 2 minutes before serving.
- 10
Serve immediately, garnished with extra Parmesan and lemon wedges on the side.