Peppers and Seafood Risotto

Today we are serving our Risotto alla Giorgio, dish inspired by our romantic dinners in one of our favorite restaurants in L.A., Giorgio Baldi.
Debi and I would like to invite you today to challenge yourself, the same way we do it…This is the third Risotto we cooked for the show, but we did not follow a recipe, or called mom or grandma to get directions. We just got inspired!We assume you know how to make your risotto by now, and our message to all of you eaters and feeders out there is: “Invent yourself in your risotto!”.
Basic rules are always the same, soffritto, cooking technique, broth, etc…Which vegetables do you like? Go on, feel free to taste what’s cooking in your habitual spots, and try to figure it out.
It is easier than you think, and it will give you a chance to spend some time in the kitchen, making Art!


Serves: 4 / Prep Time: 10 / Cooking Time: 35-45

1 ½ Cup of Risotto Rice
½ Red Pepper
½ Orange Pepper
12 Oz of Shrimps (fresh or frozen, cleaned)
8 Oz of mixed calamari and scallops
½ Yellow Onion
2 Cloves of Garlic
1 Handful of Parsley
½ Cup of Dry White Wine
1 Cup Organic Vegetable Broth
2 Tbsp of Butter
Olive Oil, Salt, Pepper and Red Pepper

Chop very fine the Onion, The Garlic and the Parsley. Wash well the peppers and slice the halves very thin.


In a non-stick pan, on a medium-high flame sauté’ the Onion in about 2 tbsp of Olive Oil and 2 Tbsp of Butter, sprinkle some Red Hot Pepper, and after the first couple of minutes add the Garlic; stir constantly for about 2-3 minutes.


When the Onion starts getting golden, add the Shrimps, the Scallops and the Calamari. Cook for about 5 minutes, letting the water of the fish become sauce with the oil and the butter.Remove from the pan and set aside.


In about 2 tablespoons of olive oil sauté the Peppers and half of the chopped Parsley, stirring often on a medium-high flame.


Rinse the Rice and add it into the pan, stir well and let it absorb all the water (sauce) there is in the pan…then add the White Wine. Let the wine itself get absorb, and put your nose to work…when the alcohol smell is gone is time to start adding the Vegetable Broth.


Keeping your flame on a medium, add the broth little by little, never making your risotto too wet. Remember, risotto is risotto, the rules are always the same…do not over wet, do not leave unattended, and please do not overcook. From this moment on you can refer to the cooking time indicated on the box the rice comes from: it is very important to reach the time mark with a risotto that has the right consistency.


At the very end of the cooking process (about the last 5 minutes), add back the seafood to the risotto, and finish it!


Serve your new fantastic recipe with some sprinkled Parsley and a drop of Olive Oil.

Buon Appetito

Debi and Gabriele