Winging It welcomed the newest restaurant to the Village of Williamsville to the kitchen this morning! Chef John from Cugino’s Italian Restaurant was in studio making a delicious seafood risotto dish. Cuginos is located 6011 Main St in Williamsville.
2 cups fat-free, less-sodium chicken broth
2 teaspoons butter
1/2 cup Arborio rice
1/8 teaspoon saffron threads, crushed
1 tablespoon fresh lemon juice
1/2 cup grape tomatoes, halved
4 ounces medium shrimp, peeled and deveined$
4 ounces of fresh crab meat
1 cup of marinara sauce
Fresh Arugula for garnish
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
Butterfly the shrimp and open them up. In a large saute pan, saute the shrimp for about 3 minutes per side in extra virgin olive oil.
Stir marinara sauce and crab meat into the risotto; cook for 1 minute. Remove from heat, add the shrimp and place arugula on top.