Crab and Scallop Risotto

A wonderful Anniversary!!

Just last week my wife and I celebrated our fifth year of marriage! We decided to spend our happy moment in Costa Rica, this is a great country, and has lots of exciting things to do. Unfortunately my wife fractured her foot two weeks before our vacation date, so we spent all our time by the pool. This was great except for one problem… The rain season had started (boo). So each day after breakfast we went out to the pool, and were lucky enough to get 3-4 hours of sun before the rain came, and boy goes it rain down their! So the rest of our time was spent at the bar looking out at the pool dreaming and talking. This was great! And we still had a great time. Our five years together has been wonderful, the good and the bad, I would do it all over again! She is a great woman, and makes me a better man. Thank you honey for everything.

One of the best things about Costa Rica is the people, in all my travels I have never met a group of people so friendly, they were all great and most spoke English. This makes life easier on vacation. The country is incredibly green with bright flashes of reds and yellows. Surrounded by beautiful mountains, volcanoes, and a rain forest. I would defiantly go back and I would recommend this country to anyone. If you like adventure or just relaxing by the pool this is the place.

My last little tidbit is for John, The very nice gentleman I met by the pool. To answer your question, yes they still give out apples at all the Leo Burnett offices! It was great meeting and talking to you, and thank you for all the useful information about your beautiful country.

Crab and Scallop Risotto
Arborio rice- 1 cup
Chicken broth- 3 cups
Butter- 2 tablespoons
Olive oil- 2 tablespoons
Onion- ½ cup (small diced)
Parmesan- ½ cup + some for garnish
Salt & pepper- to taste
Scallops- 8 (bay Scallops, seasoned with Olive Oil and salt & Pepper)
Crab meat- 8 ounces (canned)
White wine- ½ cup
Garlic- 1 tablespoon (minced)
Method to the Madness
1) Bring the chicken broth to a simmer in a sauce pot. In another sauce pot heat the oil and butter over medium high heat and sauté the onions until translucent, 3-4 minutes. Add garlic and cook for 30 seconds, then add rice. Sauté for 2-3 minutes and deglaze with the white wine cooking until all the wine is absorbed.
2) Add the chicken broth one cup at a time cooking each batch until liquid is absorbed. When you are adding the last cup of broth start a sauté pan over medium high heat and add the scallops, cook for about two minutes per side (be careful they cook fast). When you finish the last batch of chicken broth, add the crab and parmesan, season with salt & pepper. Mix well.
3) Top the Risotto with the Scallops and garnish with fresh grated parmesan.
4) ENJOY!