Fra Diavolo Poached Shrimp over Risotto Milanese

Fire and Saffron, Gently Met

There is a particular kind of pleasure in a dish that holds two strong ideas in balance. Fra Diavolo carries heat — not aggressive, but persistent, the kind that lingers warmly at the back of the throat. Risotto Milanese, golden with saffron, is its quieter counterpart: creamy, patient, unhurried. When shrimp are poached slowly into that spiced tomato depth and then laid over the soft yellow rice, something almost unexpected happens. The boldness softens. The richness lifts. It becomes a dish of contrasts that somehow feel inevitable together.

Ingredients

• 1 8oz package Alessi Risotto Milanese
• 1 24oz jar Alessi Fra Diavolo Sauce
• 1 teaspoon Alessi Garlic Puree
• 1/4 cups dry white wine
• Alessi Sea Salt, to taste
• 1/2 pounds seafood (shrimp, scallops, white fish, lobster, etc.)

Instructions

1. Cook risotto according to package directions.
2. When 10-12 minutes remain on risotto cooking time, pour Fra Diavolo sauce into a separate heavy bottomed pot and stir in garlic and white wine.
3. Simmer sauce on medium high until it begins to bubble.
4. Salt seafood, add to sauce and cook about 7-10 minutes, until seafood is no longer transparent.
5. Turn heat off and cover to keep warm.
6. Fluff cooked risotto with a fork.
7. Spoon risotto onto a plate or shallow bowl and make a small well in risotto.
8. Ladle seafood sauce into well and serve immediately.