Engine 56 showcasing how difficult it is to be a firehouse cook. Video is a spoof of The Office. The risotto recipe isn’t a joke, it’s great, and the recipe is here. Don’t use oily shrimp, get some imported.
This dish is delicious with seafood, but can be made as a vegetable only risotto. It can even be made vegan by using all organic, and removing the cheese and butter, and replacing chicken stock with organic vegetable stock.
This is all done on a range, and you have to multi-task. You have to keep the risotto moving, while searing scallops, sautéing scallops, blanching broccoli, and pray you do not have a fire run, cause if you do, just throw it away and order pizza.
Risotto with Seafood and Broccoli
2 tablespoons butter 1 yellow onion chopped 6 garlic cloves, minced 1 cup Arborio rice 1 cup dry white wine 4 cups of chicken stock 1 – 1/2 lb. 20 count raw shrimp, peeled and deveined and I remove the tails1 - 1/ 2 lb of scallops 1/2 lb. broccoli 2 tbs. olive oil 1/2 cup parmesan cheese, finely grated sea salt and cracked black pepper fresh parsley Dry Italian seasoning
In a large skillet melt the butter over medium-high heat and cook the onion until translucent, about 3-4 minutes. Meanwhile, heat the stock in a saucepan to a simmer. Keep at a simmer, the stock needs to be nearly boiling as it’s added to the rice.
Stir the rice into the onion, coating thoroughly with the melted butter. Add the wine and stir until absorbed. Begin adding the stock to the rice, 1/3 cup at a time. Cook until the stock is absorbed and then add another 1/3 cup until rice is cooked.
You must cook the rice at a simmer stirring it as it absorbs stock. Begin tasting the rice after about 2 1/3 cups of stock are added. I’m not great with directions, and have been cooking for years, so I go by feel and taste when it comes to the total stock used. The rice will not be as soft as conventional white or long grain rice.
Saute the shrimp in a separate skillet with the garlic and olive oil. Be careful not to over cook the garlic. Cook the shrimp until pink and opaque. In the last 5 minutes of cooking the rice, add the shrimp.
Salt and pepper the scallops. Heat pan with 1 tablespoon of butter and olive oil. Sear the scallops about 2 minutes per side. Serve immediately with finished risotto.
Cut the broccoli into small florets. Blanche the broccoli in a pot of boiling water. Cook until the broccoli turns a bright green. Count on between 2-5 minutes or so. Drain the broccoli and cool with cold running water to stop the cooking process.
When risotto is finished add the broccoli, and quickly fold in the parmesan cheese and season with salt and pepper if desired. Garnish with parsley, and serve immediately.
Dish is eaten with fresh Italian bread and salad. If you make it at home, have a glass of wine too.
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