Roasted Tomato Seafood Risotto

By akselden

Ingredients

• cup Vermouth,dry:
• 3 Roma Tomatoes
• 4 Sun dried Tomatoes,finely chopped
• 1 oz: Butter
• 1/2 cup onion diced
• 1/2 lb. Shrimp,peeled and deveined
• 1 clove Garlic,minced
• 1 cup Arborio Rice
• 3 cups Glace de Poulet Gold Stock
• (2.5 oz.'dissolved in 3 cups boiling water)(Fond de Poulet Gold may also be used)
• 1/2 Bay Scallops
• 1/2 tsp Tarragon
• Fresh Ground Black Pepper
• Salt
• 1/4 cup Fresh Parsley,finely chopped

Preparation

Step 1

Halve Roma tomatoes lengthwise and roast under the broiler on a cookie sheet until slightly black, Allow the tomatoes to cool, then dice and combine with the chopped sun dried tomatoes and set aside. Saute onions in butter. Add shrimp and garlic and cook briefly. Remove shrimp when almost done and set aside. Add rice and saute (using traditional risotto method),then add simmering. Glace de Poulet Gold stock 1/2 cup at a time stirring constantly until rice is almost tender (15•25mlnutes).Add tomatoes, shrimp, scallops, tarragon, salt and pepper to taste. Continue stirring and add Vermouth. When scallops are tender, add chopped parsley and serve.