Ingredients:1 chopped shallot
1 cup of arborio rice
2 cloves of garlic crushed
1 or 2 cup of seafood stock
1 small bottle of clam juice (optional)
1 teaspoon of dry thyme
1/2 cup of dry white wine (optional)
1/4 cup of light cream (optional)
1/2 cup of frozen peas (optional)
Seafood
Can be done with shrimp only or a mix of shrimp and mussels, clams and scallops.
Olive oil
Lemon
In a large shallow pan saute the shallots and garlic in olive oil. Add the rice and toast for a few seconds, mix in the thyme. Deglaze with the white wine and when all the wine is reduced, add the clam juice stir constantly until it reduces. Then start adding the seafood stock a 1/2 cup at a time. Stir and let reduce then add more stock. When the rice is almost cooked, adjust the salt and pepper and add the defrosted peas. When the rice is cooked blend in the cream if using.
While the rice is cooking, saute the seafood in a pan with olive oil so it gets a slight golden color. Season with salt and pepper.
Serve the rice in a dish and place the seafood on top of it. Put some lemon rind over the season and serve with lemon wedges on the side.
