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Arizona Restaurant Week
Sep 21-29

RISOTTO with Scampi, Baby scallops and green peas
Feeds  4 ppl
Prep time 10 minutes
Cooking time 25 minutes
For the risotto
14 oz  Italian Risotto (Arborio rice)
2 medium White onion (minced)
4 Bay leaves
6oz Butter (3oz to start and 3oz of butter to finish dish)
6oz Olive oil (3oz to start the dish 3 oz to finish dish)
4oz White wine
4oz prepared tomato sauce
4 oz of green peas (frozen work perfect)
1.5 Quarts (51 oz) Water, fish stock or seafood stock
4oz of grated parmesan cheese
For the seafood ragu
2 oz Veg oil
8oz Scampi (langoustines)
8oz Baby scallops
2 cloves Garlic chopped fine
3 sprigs of Parsley chopped fine
10 basil fresh Basil leaves julienned
3oz White wine
Salt to taste
Pepper to taste

For the seafood ragu:
1. Add veg oil in a large flat sauté pan put heat on high
2. When oil is very hot, add the seafood and sauté for 2 minutes
3. Add chopped garlic, parsley, basil, salt and pepper and sauté for 1 minute
4. Add wine and reduce until it evaporates
5. Taste seafood and re-season with salt and pepper - then cool
For the risotto:
1. In a medium pot add the flavored stock or water - bring to boil, shut it off then keep hot
2. In another medium pot, on medium heat, add half the oil and half the butter
3. Fry the butter and add the onion, bay leaf and salt - sauté onion until it becomes tender and translucent (5-7minutes)
4. Add the risotto and stir - sauté for 3 minutes
5. Add white wine and stir until it evaporates
6. In 4-6 oz increments, begin adding the hot liquid until it has absorbed and continue adding more
7. After 8 minutes of cooking the rice add the seafood ragu with all the juices and the green peas
8. Continue to add liquid until it has all become absorbed
9. Once all the liquid has been absorbed shut off the heat, add the rest of the butter, olive oil and parmesan cheese
10. Stir vigorously (45-60 seconds) until the butter melts and the risotto appears to become creamy
11. Taste for salt and pepper and serve - buon appetito!