Yield
4 servings
Cook Time
30 min
Total Time
30 min


Ingredients

  • 1 cup (185 g) uncooked U.S.-grown arborio rice
  • 4 cups (1 L) chicken or vegetable stock
  • 3 tbsp (45 mL) olive oil
  • 1 shallot diced
  • ½ cup (125 mL) white wine + ¼ cup (60 mL) white wine
  • 1 tsp (3 g) chopped parsley
  • 1 tsp (3 g) chopped basil
  • 1 tsp (5 g) butter + 2 tbsp (28 g) butter
  • ¼ cup (75 g) green peas
  • ¼ cup (32 g) grated parmesan cheese
  • 12 scallops
  • 12 prawns
  • 20 clams

Directions

  1. Bring chicken or vegetable stock to a simmer in a medium pot.
  2. Place a pan over medium heat, add 2 tablespoons of olive oil and sauté arborio rice for 3-4 minutes, then add diced shallots and sauté another 2-3 minutes.
  3. Season with a pinch of salt, then add ½ cup white wine and cook until nearly evaporated.
  4. Add a large ladle of the stock and gently stir until it is almost fully cooked into the rice, then add another ladle and repeat.
  5. Continue adding stock and gently stirring until the rice is cooked through, around 20 minutes.
  6. Once the rice is cooked, stir in the green peas, chopped herbs, 1 tablespoon of butter and grated parmesan cheese.
  7. Add one final ladle of stock so the consistency of the risotto is a bit runny and not too thick. The risotto will thicken slightly as it rests.
  8. Taste and season with salt and pepper.
  9. Place another pan over high heat and add 1 tablespoon of olive oil. Lightly season the scallops and sear them for 90 seconds on one side, then add the prawns and clams to the pan. After another 90 seconds, flip the prawns and scallops.
  10. Add remaining butter and white wine and gently spoon the sauce over the seafood.
  11. Cook for another 1-2 minutes, until clams pop open and scallops are just cooked through.

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