Limoncello Risotto with Shrimp and Scallops

• Extra-virgin olive oil
• 1 cup chopped sweet red bell pepper
• 1/2 cup roughly chopped fresh basil leaves
• Zest of 1 lemon (3 teaspoons)
• 1 cup chopped Vidalia (or other supersweet) onion
• 2 pound arborio rice
• 2 quart hot chicken stock
• Water
• 4 ounces (1/2 cup) limoncello
• 1 cup heavy cream
• All-purpose flour
• Salt and freshly ground black pepper, to taste
• 6 large black tiger shrimp (13 to 15 per pound), shelled
• 6 jumbo sea scallops (10 to 20 per pound)
• Fresh basil chiffonade, for garnish

Heat about 3 tablespoons olive oil in a large skillet over medium heat. Add the bell pepper, roughly chopped basil, lemon zest and onion. Reduce the heat to low and slowly cook the mixture, stirring occasionally, until tender, for about 5 minutes.

Add the rice and stir to lightly coat in the oil and vegetable juices, and turn the heat to high to toast the grains, for about 30 seconds — adding more oil if needed — then stir in 1 cup chicken stock. Reduce the heat to medium and stir constantly until the stock is absorbed. Add more stock, in 1-cup increments, stirring occasionally and adding more only when the previous liquid has been absorbed. The rice will start to congeal — when it reaches this stage, remove it from the heat and set aside to let it cool on its residual heat.

The rice should be tender but firm. If not, add a little more chicken stock or water. Stir in the limoncello. Add the cream and stir it in lightly. Return to the stove and set over medium heat to allow the cream to cook down.

Meanwhile, heat the oven to 350 degrees. Heat 5 tablespoons olive oil in a medium-size ovenproof skillet over medium heat. Season enough flour to dust the seafood with salt and pepper. Add the seafood to the skillet. Cook for about 1 minute on each side to brown. Turn gently, then transfer the skillet to the oven for the seafood to cook thoroughly, for 5 to 7 minutes more.

To plate, turn about 1 1/2 cups risotto into a shallow bowl. Top with the shrimp and scallops, overlapping them slightly in a line over the rice. Garnish with basil chiffonade.

source: Tribune-Review Food article from June 2008