Mixed Seafood Risotto

After a long hiatus from the blog I thought I needed to come back with a bang.  Don't worry I have been cooking.  Just haven't been posting. This recipe I've had for about 9 years.  Every time I make it I love it.  I used spinach instead of arugula.  The soviet safeway down the street didn't have fresh scallops.  So for this today's rendition I just used jumbo shrimp.  However - do try the scallops!  Just looking at the picture I want to make it again.  I think the flavor really comes from the veggie broth and shrimp shells - don't for get to drain out the shells. Enjoy! 

Risotto

3/4 lb shrimp
3 tbsp olive oil
6 cups fish/vegetable stock
8 scallops
1 onion finely chopped
1/2 - 1 tsp red pepper flakes
2 cloves garlic finely chopped
1 1/2 cups italian short grain rice
4 plum tomatoes seeded and diced
1/2 cup dry white wine
salt and pepper
3 tbsp butter
3 oz arugula leaves
1 tbsp flat leaf parsley

1.  peel shrimp. leave tails. reserve shells, remove veins. 1 tbsp oil add shells and cook till pink.  add stock.

2.  heat 1 tbsp oil in heavy pan.  add scallops and sear 2 mins on each side.  remove scallops.  add shrimp and cook 3 mins. remove shrimp.

3.  lower heat to medium.  add 1 tbsp oil add onion and saute 2-3 mins till translucent and stir in red pepper flakes and garlic.  cook 1 min stir in rice and stir until grains make clicking noise.  add wine and stir 2 mins.

4.  add stock until liquid is absorbed slowly.  add tomatoes and season to taste until rice is al dente and consistency is runny.  remove from heat. stir in shrimp, butter, arugula, parsley.  Place scallops on the surface and cover and rest for 3 mins. 

5.  transfer scallops to bowl and set aside.  stir risotto.  taste and add just seasoning.  stir again and spoon in bowls and top with scallops.