Roasted Tomato Seafood Risotto
Makes approx. 4 servings
Featuring Glace de Poulet Gold®
Ingredients:
- 3 Roma Tomatoes
- 4 Sundried Tomatoes, finely chopped
- 1 oz. Butter
- 1/2 cup Onion, diced
- 1/2 lb. Shrimp, peeled and deveined
- 1 clove Garlic, minced
- 1 cup Arborio Rice
- 3 cups Glace de Poulet Gold® Stock (2.5 oz. dissolved in 3 cups boiling water)
- 1/2 lb. Bay Scallops
- 1/2 tsp. Tarragon
- Salt & Fresh Ground Black Pepper
- 1/4 cup Vermouth, dry
- 1/4 cup Fresh Parsley, finely chopped
Halve Roma tomatoes lengthwise and roast under the broiler on a cookie sheet until slightly black. Allow the tomatoes to cool, then dice and combine with the chopped sundried tomatoes and set aside.
Sauté onions in butter. Add shrimp and garlic and cook briefly. Remove shrimp when almost done and set aside. Add rice and sauté (using traditional risotto method), then add simmering Glace de Poulet Gold stock 1/2 cup at a time stirring constantly until rice is almost tender (15-20 minutes).
Add tomatoes, shrimp, scallops, tarragon, salt and pepper to taste. Continue stirring and add Vermouth.
When scallops are tender, add chopped parsley and serve.
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