• 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

• 8 cups chicken broth, low sodium
• 3 tablespoons olive oil, divided
• 1 onion, diced, divided
• 2 garlic cloves, minced, divided
• 1 pound fresh portobello and crimini mushrooms, sliced
• 2 bay leaves
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh Italian parsley, chopped
• 2 tablespoons butter
• Salt and pepper
• 1-ounce dried porcini mushrooms, wiped of grit – soak them in a cup of warm chicken broth.
• 2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup fresh Parmesan, grated
• Fresh Italian parsley, for garnish

Heat the chicken broth in a medium saucepan and keep warm over low heat.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs, and the butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating off and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. This part sort of sucks… “one cup at a time” but it is totally worth it.

Continue to cook and stir, allowing the rice to absorb each addition cup of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of olive oil and chopped parsley before serving.

source: foodnetwork.com