Seafood Risotto

Creamy, cheesy seafood. What more could you ask for? This one is fairly easy to make and is perfect on a cold winter day.

Prep. Time: 10 mins.

Cooking Time: 40 mins.

Servings: 6-8

Ingredients:

1 Onion chopped

1 Shallot chopped

2 Cloves Garlic minced

5 ½ cups Fish Stock

½ cup Dry White Wine

½ cup Parmesan Cheese

¼ Cup Cream

2 Cups Arborio Rice

8 oz. Crab

8 oz. Shrimp

8 oz. Cod

8 oz. Scallops

1 bunch Italian Parsley

¼ tsp black peper

½ tsp salt

1 Tbsp Lemon Juice

1 Tbsp Butter

1 Tbsp Olive Oil

Directions:

In a large pot, saute the onions, shallot and garlic for 5-10 mins. In the olive oil until the onions become translucent.

Add in the Fish Stock, White Wine, Salt, Pepper and bring to a boil.

Add the rice and simmer for 10 mins. stirring constantly.

While the rice is simmering, saute the shrimp, cod and scallops in the butter.

Add the crab meat to the rice and fish stock and cook for 5 mins. longer.

Add the shrimp, cod, scallops, Italian parsley and lemon juice to the rice and fish stock and cook for 5 mins. longer.

Add the cream and Parmesan cheese and stir until mixed completely.

Kushari

Kushari (or Koshari) is a popular Egyptian dish made from layers of Rice, Lentils, Macaroni, Chickpeas, Onions and Tomato Sauce. It has several different unique textures and flavors from each of the separate layers.

Prep. Time: 20 mins.
Cooking Time: 30 mins.
Servings: 3-4


Ingredients:

1 Onion
2 Tbsp Olive Oil
2 Cloves Minced Garlic
3/4 cup Rice
1/4 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Coriander
14.5 oz Tomato Puree
3/4 cup Brown Lentils
4 cups vegetable broth
1 cup Elbow Macaroni
2 Tbsp White Wine Vinegar
1 cup or 14.5 oz Can Boiled Chickpeas


Directions:

In a medium size pot, bring 2 cups of vegetable broth to a boil.

Add in the lentils and simmer for 25 mins.

While the lentils are cooking, saute the minced garlic in 1 Tbsp of the Olive Oil for approximately 5 mins. in a second smaller pot.

Add in the Vinegar, Tomato Paste, Cumin and Coriander to the garlic and simmer.

Once the tomato paste and lentils are simmering, bring a larger, third pot of water to a boil and add begin cooking the macaroni.

Once the macaroni and tomato puree are going, you should be close to the 25 min. point on the lentils. At this point, add in the rice and the remaining two cups of vegetable broth.

Bring the lentils and rice to a boil, then reduce them to a simmer and cook for 20 mins. or until the vegetable broth has been absorbed.

While the lentils and rice are cooking, saute the onions in 1 Tbsp of Olive Oil in a separate frying pan for approximately 15 mins., or until the onions become caramelized.

Remove everything from the heat and layer in each bowl as follows:

1) Rice and Lentils
2) Macaroni
3) Tomato Sauce
4) Chickpeas
5) Caramelized Onions