Sarasota'S Shrimp And Scallops With Creamy Risotto

• Risotto
• 1 cup arborio rice
• 1 small onion, fine chopped
• 1/2 cup fennel, thin sliced
• 1/2 cup white wine
• 5 cups chicken stock (you may only use 4 1/2, but I always have just a little extra)
• 1/4 cup cream
• 3 cups kale, stems removed and chopped fine
• 1/4 cup fresh parsley, chopped fine
• 2 tablespoons olive oil
• 2 tablespoons butter
• Seafood
• 15 large shrimp (peeled, tails removed)
• 15 sea scallops
• 2 tablespoons butter
• salt
• pepper
• Garnish
• 1/2 cup parmesan cheese

1. Seafood -- Make sure all the seafood is cleaned and room temp or at least out of the refrigerator to take the chill off.
2. Risotto --
3. Step 1: In a large sauce pan, heat the oil to medium heat and add the onion, fennel and cook until tender. It should take 4-5 minutes. Add the rice and cook another couple of minutes until slightly brown and rice absorbs the oil and the flavors of the onion and the fennel. It will take just a couple of minutes. Add in the wine and cook another minute or so until the rice absorbs all the liquid.
4. Step 2: Chicken broth - make sure to heat up your chicken broth in a small sauce pan on the stove so you can add a little at a time.
5. Step 3: Slowly add a little chicken broth to the rice mixture, a little (1 cup) at a time until it is all absorbed. Don't forget to stir. When almost all the liquid is absorbed (about 15 minutes), add in the kale and cook another 5 minutes. Then add in the butter and cream and stir and remove from the heat and cover. I have read that risotto takes exactly so many minutes. Well every time I have made it. Never the same amount of time. So about 20-25 minutes is what I use. Just check it.
6. Seafood -- First, season the scallops with salt and pepper. And then in a medium sauce pan (NO non-stick if possible), heat up the butter to medium high heat. Add the scallops and cook 1-2 minutes per side. Don't move the scallops after you add them to the pan - let them cook. After 1-2 minutes the scallops should easily move and golden brown on one side. Flip and cook the other side. The second side will only take a minute (less time). Remove to a plate while you cook the shrimp. The shrimp again, just 2 maybe 3 minutes if that. Just when they start to curl and they turn pink remove and add to the scallops.
7. Finish -- If the risotto is too thick, just add a little chicken broth. Check for seasoning, salt and pepper; and add in the scallops, shrimp and parsley. Toss well and top with grated parmesan.

arborio rice, onion, fennel, white wine, chicken, cream, kale, fresh parsley, olive oil, butter, seafood, shrimp, scallops, butter, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/sarasotas-shrimp-and-scallops-with-creamy-risotto-399724 (may not work)