Seafood Risotto with asparagus and mushrooms

Whew! This took me a long time to write out as I typically just wing it. If you find an error or have a question, fee free to reach out! 

Serves 8 as a main dish

6 cups chicken stock

8 tablespoons butter, divided

4 Tablespoons Olive oil, divided

2 small onions, chopped (1 for rice and 1 for mushrooms)

1 pound cremini or white mushrooms, torn into bite-size pieces

2 Tablespoons butter

3 small garlic cloves, crushed

8 sprigs fresh thyme

2 cups Arborio rice

1 lb thin asparagus spears, tough ends trimmed, cut 2-inches long

2 cups parmesan cheese, grated

¼ cup chopped fresh parsley

juice and grated zest of 1 lemon

salt and freshly ground pepper

1 pound medium shrimp, peeled

1 pound bay scallops

Directions

Heat stock in a pot.

Chop onion and add to 4 Tablespoons sizzling butter in non-stick pan, swirl, and cook till transparent.

Add rice and, using a swirling motion, stir to include the onion and rice mixture. Stir to coat around 1-2 minutes. Slowly begin to add the hot stock ½ cup at a time. (The trick here is hot stock added to warm rice. This begins the process of unleashing the glutens from the rice.) Stir until absorbed into the rice, then add more stock, etc., until fully cooked. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes more minutes. (You may not need all of the liquid.)

When all the liquid is absorbed, remove from heat and stir in the remaining 4 Tablespoons butter, mushrooms, onion and garlic, thyme, lemon juice, parsley and Parmigiano-Reggiano. Season with salt and pepper as needed.

Lastly, stir in the scallops and shrimp.

While risotto is cooking: Heat 2 Tablespoons oil (I just eye ball a generous splash) in a medium skillet over medium heat. Add the second small onion and sauté until translucent. Add the mushrooms and stir occasionally for 2-3 minutes until browned and still firm. Season to taste with salt and pepper, add a little butter, 6 sprigs of thyme and the garlic. Reduce heat to low and cook for a few more minutes until the mushrooms are al dente but not soft. (Add to finished risotto)

For scallops and shrimp: Pat the seafood dry. Heat a stainless steel or pan until very hot, add remaining 2 Tablespoons olive oil and immediately add the scallops and shrimp. Do not over crowd pan. Cook 2-4 minutes depending on size, turn as soon as the seafood will release from the pan and has a nice sear. Resist the urge to flip too soon! Flip, add some butter, and cook 1-3 minutes more, again depending on size, tilting pan slightly and basting with butter/oil while seafood finishes.

(add to finished risotto).

Notes and Options

1. Top the risotto with the seafood. 
2. Add crumbled pancetta or applewood smoke bacon across the top of each serving, if desired.
3. Garnish with lemon wedges