- 1 Tbsp olive oil (EVOO)
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 cup Arborio rice
- 1 cup chardonnay wine
- 3 1/2 cups chicken stock
- 1/2 lb bay shrimp
- 1/2 lb bay scallops
- 3 Tbsp Parmesan cheese
- zest of 1 lemon
Bring chicken stock to a boil and leave on low heat.
In a separate 4qt pot, heat olive oil, ad onion and garlic and gently saute until translucent. Add rice and saute until warm, stirring constantly. Add wine and cook until reduced to almost dry.
Add 12 cup warm chicken stock and lemon zest reducing to almost dry, stirring constantly. Continue adding 1/2 cup of stock at a time, always stirring constantly and reducing until 1/2 cup stock is left.
At this point, stir in the final 1/2 cup stock and add shrimp and scallops and stir utnil creamy. Take off heat, add cheese, and serve as soon as possible.
This recipe makes 4 servings and came from Chef Carlo DiClemente of Kenwood Vinyards – THANKS CHEF! – YUM!