Recipe: Seafood Risotto

I made this for a friend of mine who was here a couple of weeks ago... and still have some in the freezer that I'll get around to eating ;). It turned out really well!

Ingredients:

1 lb. of 30 - 40 count shrimp, peeled and deveined
1 lb. of small bay scallops
2/3 lb. of lump dungeness crab meat
2 cups of asparagus, blanched and diced
3 1/2 cups of arborio rice
1 1/2 cups of dry sherry
5 1/2 cups of chicken broth
4 tbsp. of butter
2 tsp. of salt
2 tsp. of white pepper
3 tbsp. chopped fresh basil
3 tbsp. chopped fresh tarragon
2 tbsp. minced garlic
2 tsp. dried oregano
2/3 cup shredded parmesan
2/3 cup crumbled gorgonzola
2 tbsp. of olive oil

Directions:

In a large pan, melt the butter over medium heat. Once the butter is melted, add the seafood and stir to evenly distribute the butter. Add the salt, white pepper, minced garlic, and dried oregano. Continue stirring frequently, cooking the seafood. All of the seafood should cook in about 8 - 10 minutes. When the shrimp turn a nice shade of pink, you know you're done. Add the fresh basil and tarragon, stir to incorporate and set aside.

In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the arborio rice to the oil and stir to coat all rice kernels with the oil. Continue heating and turning frequently until the rice starts to turn a light brown color. Not all rice kernels will turn brown, but you don't want any getting too brown - those will be burnt! Once the rice has started to turn color, add the dry sherry to the pot and stir to incorporate. Continue stirring until almost all of the liquid has been absorbed by the rice - but not so much that the rice starts sticking to the bottom of the pot! Add 1/2 cup of the chicken broth and repeat this process - stirring until the liquid is absorbed. Once absorbed, add another 1/2 cup of the chicken broth. Continue this process until you're out of chicken broth and all of the liquid is absorbed.

Add the diced asparagus and the seafood mixture you completed earlier to the pot and stir to evenly incorporate. Add the parmesan and gorgonzola cheeses and stir to incorporate evenly. Turn off the heat and let sit for about 3 minutes. Serve as a main course.

Makes 8 main course servings.

Recipe(s): Simple Comforts

Last night I had a visitor, and we were really craving simple comfort food. Given the simplicity of these dishes, I don't really need to give them their own blog posts. I'm putting them here together: Herb and Garlic Roasted Chicken Breasts, Gorgonzola Smashed Potatoes, and Sauteed Swiss Chard. Enjoy!

Ingredients:

Herb and Garlic Roasted Chicken
2 lbs. bone-in, skin-on chicken breasts (approximately 4 half-breasts)
4 tbsp. unsalted butter
2 tbsp. minced garlic
2 tsp. herbs de Provence
1 tsp. black pepper
1/2 tsp. sea salt

Gorgonzola Smashed Potatoes
8 medium red potatoes
1 bunch chives, finely chopped
1 cup fat-free half-and-half
4 tbsp. unsalted butter
2 tsp. black pepper
2 tsp. sea salt
2 tbsp. minced garlic
4 oz. crumbled gorgonzola cheese (approx. 3/4 cup)

Sauteed Swiss Chard
2 bunches of swiss chard, cut or torn into large strips
4 pieces of lean bacon
1 tsp. cracked red pepper

Directions:

Preheat oven to 275 degrees. Place racks on lowest rungs in the oven. Melt 4 tbsp. of butter in a small saucepan on the stove. Add herbs de provence and garlic once butter is melted. Place chicken breasts skin up on a roasting rack inside a deep roasting pan. Coat the breasts with the salt and pepper. Using a pastry or BBQ brush, baste the outside of the chicken with the butter mixture. Cover the roasting pan with foil and place in the oven. Roast for 1 hr. 45 minutes, remove foil. Using the pastry/BBQ brush, baste the breasts with the juices and spices that have fallen to the bottom of the roasting pan. Place back in the oven for about 45 minutes until the skin is brown and slightly crisp.

Dice potatoes into 1 inch cubes (I always leave the skin on mine, but do what you like). Place the potatoes into a large pot with the minced garlic and salt. Pour in enough cold water to cover the potatoes plus 1/2 inch. Place on high heat. Once boiling, reduce heat to medium high and continue simmering for 25 - 30 minutes. Drain potatoes and put back into pot. Add half-and-half. Using a potato masher, smash the potatoes until they become creamy. Add the butter, chives, pepper, and gorgonzola. Mix with a wooden spoon until fully mixed and creamy.

Dice the bacon. Place into a large skillet over medium heat. Cook until bacon pieces are crisp. Take out all but 1 tbsp. of the bacon fat. Add the swiss chard and cracked red pepper. Saute, turning all the ingredients frequently, for about 7 - 9 minutes.

Chicken - Makes 4 servings.
Potatoes - Makes 6 servings.
Swiss Chard - Makes 4 servings.