Wancheese Fisherman's Risotto

Name: Wancheese Fisherman's Risotto
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 57 grams baby spinach; 57 grams lump crabmeat or back fin; 57 grams chopped bacon; 2 Tbsps butter; 6 fluid ounces fluid ounces chicken stock; 118 milliliters corn; 1 teaspoons ground black pepper; 1 teaspoon kosher salt; 1 Tbsps olive oil; 57 grams grated Parmesan; 397 grams precooked al dente risotto; 237 milliliters diced Roma tomatoes; 6 mediums sea scallops; 8 mediums peeled and deveined shrimp

The recipe Wancheese Fisherman's Risotto is ready in roughly 30 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. This recipe covers 53% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 1258 calories, 51g of protein, and 37g of fat each. Head to the store and pick up olive oil, corn, parmesan, and a few other things to make it today.

Instructions

Watch how to make this recipe.

Place a medium saucepan over medium-high heat. After the pan is hot, add the olive oil and bacon.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Sauce Pan

Frying Pan

Saute for 30 seconds, and then add the shrimp and scallops. Stir to keep from sticking, and cook for 1 1/2 to 2 minutes.

Ingredients you will need

Scallops

Shrimp

Add the risotto, chicken stock, crabmeat, tomatoes, corn, spinach, salt and pepper. Delicately stir the ingredients together, best done with a wooden spoon. Now turn the heat to medium-low, and cook until the stock has cooked away, about 2 minutes.

Ingredients you will need

Salt And Pepper

Stock

Crabmeat

Tomato

Spinach

Corn

Equipment you will use

Wooden Spoon

Add cheese and butter stir for 1 minute.

Ingredients you will need

Butter

Cheese

Serve in a pasta bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

57grams

baby spinach 57grams

lump crabmeat or back fin 57grams

chopped bacon 2Tbsps

butter 6fluid ounces

fluid ounces chicken stock 118milliliters

corn 1teaspoons

ground black pepper 1teaspoon

kosher salt 1Tbsps

olive oil 57grams

grated Parmesan 397grams

precooked al dente risotto 237milliliters

diced Roma tomatoes 6mediums

sea scallops 8mediums

peeled and deveined shrimp

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Luiano Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.

Luiano Chianti Classico Riserva

A rich, structured wine with a complex bouquet layered with aromas of ripe red cherries and violets, followed by notes of leather and white pepper. Fermented in stainless steel, the wine rests for 10 months before being transferred into French and American oak barrels where it aged for 12 months.