#41 エビとホタテのリゾット〜Risotto with shrimps and scallops〜

#41 エビとホタテのリゾット〜Risotto with shrimps and scallops〜

I’ll introduce a nicely rich cheese risotto using shrimps and scallops today First, fry shrimps and scallops up to let oil take in their flavor take them out for a moment Add chopped celery and eschalot to the flavored oil, and also add Italian rice And then, add hot consomme soup, and add a zucchini Cook the rice and ingredients in consomme soup and add shrimps, scallops, white wine, and cheese to finish Let’s get started. Today, we need a frying pan and soup Heat the frying pan and add oil We’ll heat the soup as well. It’s consomme soup And, let’s cut shrimps cut and open their back Once we cut all of them, we’ll put them in the frying pan And scallops, throw them in as is Fry them up shortly turn them around after their color changed Fry up only short time since they will become hard if we fry them up too long Scallops look okay Let’s take them out Shrimps are okay too Turn the fire power down and take them out And now, we’ll move to the next process quickly Eschalot and garlic. We’ll crash and chop the garlic Next is the eschalot Chop it up and celery next make some cuts and chop it up like earlier Gather all of them and chop them up again on the cutting board Put them in the frying pan after chopping Bring the vegetables’ sweetness out while frying them up Shrimps and scallops’ scent on oil spreads thoroughly Add the butter now We’ll use Italian rice today Prepare the zucchini while frying them up Cut it roundly Once we fried Italian rice up fully, let’s pour in this hot soup Put the cut zucchini in it Salt and pepper The hot soup is hot enough to boil Turn the fire power down and wait and see for about 15 min It’s cooked nicely And now, pour in the white wine a little and put back the fried up shrimps and scallops to it Let all ingredients take in wine’s flavor This flavor is very refined Let’s turn the fire power down and sprinkle the cheese next Plenty of cheese Mix them all up I think the rich taste is added Okay, turn the fire off and move on to the decoration Decorate it with this stylish black plate First of all Place the shrimp in the center and scallops Tear parsley and put it on top and sprinkle oil This must be delicious and the appearance is perfect as well I guarantee the taste It’s ready. Cheese risotto with shrimps and scallops Have a nice day!

［速水もこみち流］#41 エビとホタテのリゾット
※日本語字幕ついてます / English subtitle available

【材料／分量】※2人分
イタリア米／80ｇ
エビ／4尾
ホタテ／4個
にんにく／1片
エシャロット／1個
セロリ／1本
ズッキーニ／1/3本
オリーブオイル／大さじ1
バター／大さじ1
塩・こしょう／各少々
コンソメスープ／600ml程度
白ワイン／大さじ1
パルミジャーノのすりおろし／適量
イタリアンパセリ／適量

【調理工程】
①小鍋にコンソメスープをあたためる。

②エビは塩水で洗い、背ワタを除き、尾を残して殻をむき、包丁で背を開く。

③フライパンにオリーブオイルを熱し、エビとホタテをさっと炒めて取り出す。

④にんにく、エシャロット、セロリは合わせてみじん切りにし、ズッキーニは5～6㎜厚さの輪切りにする。

⑤③のフライパンににんにく、エシャロット、セロリを入れ、バターを加えてしんなりするまで炒めたら、イタリア米を加え、米が熱くなるまで炒め、①のコンソメスープを注ぎ、ズッキーニを加え、塩・こしょうし、沸騰したら火を弱めて約15分炊く。

⑥炊き上がりに白ワインを加え、③のエビとホタテを戻し入れ、パルミジャーノのすりおろしを加えて混ぜる。

⑦器に盛り付け、イタリアンパセリを乗せ、お好みでオリーブオイル(分量外、適量)を回しかける。

【ポイント】
＊エビとホタテは固くなりすぎないよう先にさっと炒めてオイルに香りをつけてから取り出し、炊き上がりに加える！
＊ズッキーニは輪切りにして食感を楽しもう！

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