I am thinking of using up some shrimp stock I made/froze and thought perhaps a seafood risotto would be great for it (tonight, yes late notice). I figured maybe seared (dry-pack) sea scallops (cannot find dry pack day, except frozen) over a bed of shrimp risotto. However, I need some insight on:
1) Any recs for use of the stock? If the stock has been frozen since some time in the Spring or early Summer in a sealed (but not airtight jar), should I even use it?
2) Lots of recipes call for dilluting the stock with water as shrimp stock can overpower the seafood risotto?
3) thoughts on adding anything else to the risotto besides shrimp? Like maybe a neutral vegetable?
4) light(er) side dishes? Would an arugula salad be way off?
Thanks in advance! I'm basically a risotto rookie (cooking, not eating).
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