Recipes   /   Peppers and Seafood Risotto

Peppers and Seafood Risotto

May 21, 2008 by Gabriele Corcos

DIFFICULTY

Debi and I called this Risotto alla Giorgio, it’s a dish inspired by our romantic dinners in one of our favorite restaurants in Malibu’, Giorgio Baldi.
When I arrived in Los Angeles many years ago that was the restaurant that Debi used to bring me to for date night so I could feel home surrounded by cooks with Tuscan accents.
Risotto recipes to a degree are almost all the same when it comes to technique; depending on the grain you use the cooking time will change, the same will happen with your ingredients of choice… some ingredients cook faster than others, so does rice. I always suggest to pause for a moment before cooking any kind of risotto and mentally create a timeline for its execution. I do not like to cook the condiments along with the grain as the more ingredients are inserted into the pan the more difficult will be to strive for the balance in cooking times, textures and last but not least “wetness”. Always prepare your condiments on the side and add mix them together when the rice is almost cooked. Risotto should not bee dry and clumped up nor too soupy. Risotto does not forgive distractions and requires you to be at the stove stirring almost continuously; a phone call will keep you company as you cook, getting on your computer to respond email will most likely kill your dish.

  • Serves: 4
  • Prep Time: 10 mins
  • Cooking Time: 35-45 mins

 

  • 1 ½ Cup of Risotto Rice
  • ½ Red Pepper
  • ½ Orange Pepper
  • 12 Oz of Shrimps (fresh or frozen, cleaned)
  • 8 Oz of mixed calamari and scallops
  • ½ Yellow Onion
  • 2 Cloves of Garlic
  • 1 Handful of Parsley
  • ½ Cup of Dry White Wine
  • 1 Cup Organic Vegetable Broth
  • 2 Tbsp of Butter
  • Olive Oil, Salt, Pepper and Red Pepper

1Chop very fine the Onion, The Garlic and the Parsley. Wash well the peppers and slice the halves very thin.

2In a non-stick pan, on a medium-high flame sauté’ the Onion in about 2 tbsp of Olive Oil and 2 Tbsp of Butter, sprinkle some Red Hot Pepper, and after the first couple of minutes add the Garlic; stir constantly for about 2-3 minutes.

3When the Onion starts getting golden, add the Shrimps, the Scallops and the Calamari. Cook for about 5 minutes, letting the water of the fish become sauce with the oil and the butter.Remove from the pan and set aside.

4In about 2 tablespoons of olive oil sauté the Peppers and half of the chopped Parsley, stirring often on a medium-high flame.

5Rinse the Rice and add it into the pan, stir well and let it absorb all the water (sauce) there is in the pan…then add the White Wine. Let the wine evaporate, when the alcohol smell is gone is time to start adding the Vegetable Broth.

6Keeping your flame on a medium, add the broth little by little, never making your risotto too wet. Remember, risotto is risotto, the rules are always the same…do not over wet, do not leave unattended, and please do not overcook. From this moment on you can refer to the cooking time indicated on the box the rice comes from: it is very important to reach the time mark with a risotto that has the right consistency.

7 At the very end of the cooking process (about the last 5 minutes), add back the seafood to the risotto, and finish it!

8Serve your new fantastic recipe with some sprinkled Parsley and a drop of Olive Oil.

Buon Appetito
Debi and Gabriele

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