Copycat Arman's Coyote Cafe Seafood Risotto Recipe

ingredients

1 cup unsalted butter
salt and pepper, to taste
4 cups arborio rice
1 yellow onion, chopped
3 quarts chicken stock
1 pound large shrimp, peeled and chopped
1/2 pound large scallops, chopped
3 roma tomatoes, diced
1 cup white wine
1 1/2 cup heavy cream
1 tablespoon garlic, minced
1/4 cup fresh basil, chiffonade (thin strips or shreds)
1/2 cup Parmesan cheese, grated

directions

In a large saute pan, melt 1/2 the butter and season with salt and pepper. Then saute rice and chopped onion 2 to 3 minutes. Add chicken stock one ladle at a time until risotto is cooked al dente (not soft or overdone), about 15 to 20 minutes. Set cooked risotto aside.

In another large saute pan, melt remaining butter, add garlic and season with salt and pepper. Add chopped shrimp and scallops and saute 2 to 3 minutes. Add diced tomatoes and saute another 1 to 2 minutes. Slowly add white wine to the pan and let it reduce about 1 minute. Add cream and let the mixture come to a boil. Reduce heat to a simmer.

Add cooked rice to pan. Stir about 5 to 6 minutes until risotto is cooked through.

NOTE: If there is not enough liquid in the pan to finish cooking the risotto, add more chicken stock.) Stir in basil and Parmesan.

nutrition data

877 calories, 43 grams fat, 83 grams carbohydrates, 28 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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