We really decided we didn’t have enough going on with the move and school wrapping up, so we decided to paint the master bedroom in the new house. We’ve spent the last few nights covered in paint and I’m pretty sure I’ve still got some in my hair. We’re moving bits and pieces at a time, which means that (to no ones surprise) I’m way behind on the blog. I’ve got this post and another to write and post this week! I’m going to take a break for next week as we move completely and everything gets misplaced. I also totally goofed and didn’t order the May 52 Weeks of Wine box, because I thought the Rosé all May was the box for the month and didn’t order the May box until last week. Welcome to my busy life!

I was very excited for the Pinot Blanco, as it is one of my favorite varietals. I wanted something lemony and rich, which brought me to a Lemon Seafood Risotto! My husband went down to the working wharf and got plenty of shrimp and bay scallops for this recipe. I’ve never tried bay scallops out here, but was pleasantly surprised that they seemed to absorb the sauce and take on the flavor of the risotto itself. The lemon in the risotto really brought out the citrus in the wine. The dish reminded me that summer is right around the corner!

Lemon Seafood Risotto

• 2 tbsp olive oil
• 2 cups low-sodium chicken broth
• 1 leek, thin sliced and rinsed
• 2 cloves of garlic, minced
• 1 cup Arborio rice
• 1 cup dry white wine
• 1/2 lb bay scallops
• 1/2 lb shrimp, cleaned and deveined
• 1 cup snap peas, trimmed and halved
• 1 medium red bell pepper, diced
• 3 tbsp freshly grated Parmesan cheese (we probably used more but I like cheese)
• 2 tsp fresh basil, sliced
• 2 tbsp lemon juice
• black pepper, to taste

Heat the olive oil in your pan of choice, meanwhile heating your chicken broth on low heat. Once the oil has heated remove from heat to add garlic and leek. Only return the pan to the stove when you’re sure your garlic won’t crisp! Cook the leek and garlic until soft, about 5 minutes. Add your cup of wine, and let reduce before adding the rice. Allow the rice to cook in the wine for a few minutes until you can see the white dot in the middle.

Start slowly adding in your chicken broth, one ladle full at a time. Stir the rice until the liquid has absorbed, and then add more broth. Slow and steady wins the race, you want to rice to be smooth and creamy and you only achieve this by ensuring the broth is absorbed before adding more.

As you’re adding your broth, cook the shrimps and scallops in a big pan. We kind of did this on the fly, cooking them in lemon juice, oil, and a little bit of garlic. These cooked until the shrimp were nice and pink.

When you add the last ladle of broth, add in the cooked shrimp and scallops along with the snap peas, red pepper, lemon juice, and basil. Once everything has combined, remove the pan from the heat and add half the cheese and pepper to taste. Serve and garnish with leftover basil slices and cheese!

Pinot Blanco

The Pinot Blanco grape is a French grape, and a relative of the Pinot Noir. I would compare this particular wine to a Chardonnay or a Pinot Grigio. The Pinot Blanco is brighter than a Pinot Grigio, and much more citrus forward than a Chardonnay. It also lacked that oaky flavor you get with a Chardonnay. It was really light and full of the pops of citrus which reminds me so much of summers on the beach. It was very crisp and refreshing, especially after a busy weekend of packing. It can be sipped alone, or paired with seafood and light sauces. I could also see this counteracting a spicy dish.