- 3 red bell peppers, roasted, skinned, seeds removed
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 1/2 chipotle pepper, soaked in water and minced
- 1 cup Arborio rice
- 6 cups of simmering chicken stock
- 1/4 cup parmesan cheese
- 4 tablespoons butter
- salt and pepper to taste
- 4 lobster tails, shelled (3 to 4 ounces each)
- 14 fresh jumbo shrimp, peeled and deveined
- 12 sea scallops
- 1 cup olive oil mixed with 1 teaspoon each of chili powder, cumin and coriander
- salt and pepper to taste
- juice from 2 limes (about 1/4 cup)
|
I Love
|
Chip Otle Risotto and Red Pepper Sauce
Brought to you by the:
 |
5704 Mays Landing - Somers Point Road Mays Landing, NJ 609.625.2226 ~~ Please visit our Home Page. |
Ingredients
For the red pepper sauce:
For the chipotle risotto:
For the mixed grill:
Preparation
Make
the red pepper sauce: In a food processor puree the peppers
until smooth. Add enough chicken broth to make a sauce thick
enough to coat a spoon. Reserve.
Make the risotto: In a pot over medium heat saute the shallots, the garlic and the pepper in the olive oil until soft. Add the rice and toss to coat evenly. Add 1 cup of the simmering stock, bring to a boil and simmer until most of the stock has cooked out. Continue the process, 1 cup at a time, until rice is al dente (about 20 minutes).
Remove from the heat and toss with the parmesan cheese, the butter and the salt and pepper. Slightly pack the risotto in 4 greased 1/2 cup ramekins and keep warm.
Make the mixed grill: In a bowl with the seasoned oil combine the lime juice and the salt and the pepper. Add the lobster tails, the shrimp and the scallops and marinate for 15 to 30 minutes (no longer). Grill the seafood over a very hot grill until browned and just cooked through.
Assemble: Invert the risotto in the center of 4 large plates, ladle warm pepper sauce around the rice and place seafood on the sauce.
Serves four.
