Time: 30 mins
Servings: 2
Ingredients
| ¼ cup | small diced onion |
| 2 cloves | chopped garlic |
| 2 Tbls | olive oil |
| ⅓ cup | La Cerqua – truffle risotto |
| 3½ cup | chicken stock |
| 3 each | 16/20 shrimp |
| 2 each | diver scallops |
| 1 each | little neck clam |
| 3 Tbls | unsalted butter |
| as needed | salt |
| as needed | pepper |
| as needed | La Cerqua – truffle oil |
Method
- Take a heavy bottom sauce pot & start to sweat the onion & garlic in olive oil over low heat for 2 mins. Season gently with salt & pepper
- Add the little neck clam & the risotto, & continue to slowly sweat the onions & garlic for another 2 - 3 mins
- Deglaze with the white wine & reduce by ¾
- Start to add the chicken stock ¼ cup at a time & stir frequently
- ¾ of the way into the cooking process, add the scallops & continue to stir gently not to break the scallops
- If the clam is cooked through, you may set aside to not over cook it
- As the risotto is just ready, add the shrimp, butter, & add back the clam
- Finish cooking until shrimp is cooked, about 3 mins & add the truffle oil
- To serve, place it in 2 bowls
Bon Appétit & Enjoy