{"id":6597,"date":"2012-02-16T12:38:40","date_gmt":"2012-02-16T12:38:40","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=6597"},"modified":"2013-04-30T10:05:45","modified_gmt":"2013-04-30T14:05:45","slug":"thai-spice-infused-risotto-recipe-with-sauteed-scallops-and-shrimp-paired-with-tilia-torrontes-argentina","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/thai-spice-infused-risotto-recipe-with-sauteed-scallops-and-shrimp-paired-with-tilia-torrontes-argentina\/","title":{"rendered":"Thai Spice Infused Risotto Recipe with Sauteed Scallops and Shrimp Paired with Tilia Torrontes, Argentina"},"content":{"rendered":"

\"\"<\/a>Thai Spice Infused Risotto with Sauteed Scallops and Shrimp<\/strong><\/p>\n

An Asian twist on the classic risotto recipe. Coconut milk, lemon grass and kaffir lime leaves infuse the broth and a touch of heat is is provided by Thai red curry paste. Choose a wine that is able to stand up to all these flavours. A perfect match would be Tilia Torrontes 2010<\/strong><\/a>, an aromatic, dry white from Argentina.<\/p>\n

Serves 4<\/p>\n

1 400ml can coconut milk (not coconut cream)
\n4 cups chicken stock
\n4 kaffir lime leaves (1 tsp lime zest can be substituted)\"\"<\/a>
\n1 stalk lemon grass roughly chopped
\n2 \u00bc tsp Thai red curry paste
\n3 tbsp butter
\n1 tbsp vegetable oil
\n\u00bd small onion, finely chopped
\n2 cups sliced shiitake mushrooms (caps only)
\n1 tsp fresh ginger, peeled and minced finely
\n1 clove garlic, minced
\n1 \u00bd cup Arborio rice
\n2 tbsp fresh lime juice
\n2\/3\u00a0 cups loosely packed fresh grated Parmesan cheese
\n\u00bc cup fresh cilantro, chopped
\n12 large sea scallops
\n12 large uncooked shrimp, peeled, tail on
\nsalt and pepper to taste
\nlime wedges and cilantro leaves for garnish<\/p>\n

In a medium pot combine the coconut milk, chicken stock, kaffir lime leaves (or lime zest), lemon grass and 2 tsp Thai red curry paste. Bring to a boil. Remove from heat and let the flavours infuse for about 15 minutes. Pour the mixture through a sieve to remove the solids. Return the broth mixture to the pot and bring back to a simmer.<\/p>\n

In a large heavy pot over medium high heat, melt 1 tbsp butter with 1 tbsp vegetable oil.<\/p>\n

Add the onion and saute 2 to 3 minutes until softened. Add the sliced mushrooms and saute another 3 minutes. Add the garlic and ginger, cook another minute.<\/p>\n

Add the rice and stir to coat. Add 1 cup of the hot coconut broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth \u00bd cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy.<\/p>\n

Finish the risotto by adding the lime juice, Parmesan cheese and cilantro. Add the last \u00bc tsp Thai red curry paste and season with salt and pepper to taste. Cover to keep warm.<\/p>\n

Season the scallops with salt and pepper. Melt the remaining 2 tbsp butter in a skillet over high heat. When the butter is hot, arrange the scallops in the pan and brown on each side, 1 to 2 minutes. Remove to a plate and keep warm.<\/p>\n

Add the shrimp to the pan and saute until they turn pink and are cooked through, about 3 to 4 minutes.<\/p>\n

Divide the risotto between 4 bowls and top each with 3 scallops and 3 shrimp.<\/p>\n

Drizzle any pan drippings over each serving. Garnish with a wedge of lime and few cilantro leaves.<\/p>\n

\u00a0Recipe created by: Christie Pollard for the Trialto Wine Group<\/strong><\/a><\/p>\n

\u00a0\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Thai Spice Infused Risotto with Sauteed Scallops and Shrimp An Asian twist on the classic risotto recipe. Coconut milk, lemon grass and kaffir lime leaves infuse the broth and a touch of heat is is provided by Thai red curry paste. Choose a wine that is able to stand up to all these flavours. A perfect match would be Tilia Torrontes 2010, an aromatic, dry white from Argentina. Serves 4 1 400ml can coconut milk (not coconut cream) 4 cups chicken stock 4 kaffir lime leaves (1 tsp lime zest can be substituted) 1 stalk lemon grass roughly chopped 2 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[10,228,229,153],"tags":[],"class_list":["post-6597","post","type-post","status-publish","format-standard","hentry","category-food-wine-pairing","category-rice-recipe","category-scallop-recipe","category-wine-scallops"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/6597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=6597"}],"version-history":[{"count":15,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/6597\/revisions"}],"predecessor-version":[{"id":6614,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/6597\/revisions\/6614"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=6597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=6597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=6597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}