VALENTINE DINNER AT THE SAULS ENJOY DAN:

VALENTINE DINNER FOR BERDENE AND DAN:

 

SHRIMP AND SCALLOP RISOTTO WITH MUSHROOMS by CHEF DAN

Serves 2

 

INGREDIENTS:

2 tablespoon dried Gourmet Mushroom Blend

6 crimini mushrooms

1 cup boiling water

2 cups chicken broth

1 (8 Oz) bottle clam juice

1 tablespoons EACH butter and olive oil

1 garlic clove, minced

4 ounces shrimp, shelled, deveined

4 ounces sea scallops

1/2-onion, chopped

3/4-cup risotto

1-cup dry white wine

1 teaspoon salt

1/2-teaspoon black truffle oil

 

DIRECTIONS:

1.  In a bowl pour boiling water over dried mushroom.

2.   Let rest 15 minutes drain and reserve liquid.

3.  In a pot add reserved mushroom liquid, broth and clam juice.

4.  Bring to a boil and then simmer.

5.  In a pot, heat the oil and butter over medium- heat.

6.  Add the onion and sauté for 5 minutes.

7.  Add the garlic and risotto and cook for 2-3 minutes.

8.  Add fresh mushrooms and cook 1 minute.

9.  Add the wine, salt, truffle oil and cook stirring for 2 minutes.

10.              Stir in dried mushrooms and 1/2-cup of simmering stock, the risotto and stock should bubble gently.

11.              Add more simmering stock as needed cook for about 25 minutes.

12.              Add the shrimp and scallops and cook 1-2 minutes.

13.              Top with fresh chives; and serve with haricots verts or asparagus spears.

               ENJOY DAN:       BON-APPETITE!!