Make Fresh Shrimp Stock: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add fresh shrimp shells and tails, reserving shrimp for risotto, cherry tomatoes, garlic, and fresh parsley. Cook and stir for 5 minutes. Pour water over ingredients; cover and simmer for 15 to 20 minutes.
Servings and Ingredients
|Fresh Shrimp Stock|
|1 tbsp. Gustare Vita olive oil|
|¾ lbs. (31-to-40-ct.) fresh shrimp, shells and tails only|
|5 red and yellow cherry tomatoes|
|3 clove(s) garlic, whole|
|4 sprig(s) fresh parsley|
|2 c. water|
|2 package(s) (32-oz. each) Swanson vegetable stock|
|1 can(s) (15-oz.) seafood stock|
|6 tbsp. Gustare Vita olive oil, divided|
|1 ½ lbs. live mussels|
|1 c. dry white wine, divided|
|3 tbsp. Hy-Vee unsalted butter|
|1 white onion, finely chopped|
|2 clove(s) garlic, minced|
|1 lbs. fresh calamari, sliced|
|4 c. Arborio rice|
|1 package(s) (8-oz.) red and yellow cherry tomatoes, halved|
|1 jar(s) (17.3-oz.) Gustare Vita Mediterranean pasta sauce, divded|
|½ lbs. fresh bay scallops|
|¾ lbs. (31-to-40-ct.) fresh shrimp|
|¼ c. fresh parsley, finely chopped, plus additional for garnish|
|½ lbs. fresh sea scallops|
Things To Grab
- 2 saucepans
- 2 large skillets
- Large bowl
- Fine-mesh sieve
- Large stockpot
Heat vegetable stock and seafood stock in another saucepan over medium heat. Bring to a simmer; reduce heat and keep warm.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add fresh mussels and 1/2 cup white wine. Cover with a tight-fitting lid and allow mussels to steam open; about 7 to 8 minutes. Remove lid from pan and transfer mussels to a large bowl. Pour juice from skillet into Fresh Shrimp Stock; strain stock and remove from heat. Allow mussels to cool slightly. When cool enough to handle, remove meat from mussels and discard shells.
In a large stockpot, heat remaining 4 tablespoons olive oil and butter over medium-low heat. Add white onion and garlic to stockpot and cook until fragrant, about 5 minutes. Add calamari to stockpot and saute 1 minute more.
Add Arborio rice and cook and stir until toasted; about 5 to 7 minutes. Stir in remaining 1/2 cup white wine, tomatoes, and pasta sauce. Stir in Fresh Shrimp Stock, about 1/2 cup at a time, and cooking and stirring until stock has been absorbed. Continue this method, adding 1/2 cup broth at a time and switching to vegetable stock mixture when necessary, until rice is cooked through, about 18 to 20 minutes. During the last 5 minutes of cooking, stir in bay scallops, shrimp, shelled mussels, and parsley.
Meanwhile, heat remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Season sea scallops with salt and pepper. Sear, about 30 seconds to 1 minute on each side, or until scallops are cooked through and opaque; do not overcook. Remove from skillet; set aside and keep warm.
Remove risotto from heat. Divide between 6 plates and top with fresh sea scallops and garnish with additional fresh parsley, if desired.
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 240mg
- Sodium: 1490mg
- Total Carbohydrates: 95g
- Protein: 42g
Greco di Tufo white wine