Seafood Risotto is the epitome of luxury. It's rich, creamy and overflowing with the most beautiful (and delicious) bounty the ocean has to offer. This dish takes a little time to make and requires a lot of patience, but once you've sat down with a glass of wine and take that first bite, you'll understand that it is well worth all the effort!
- 2 1/2 cups fish or vegetable stock
- 1/3 cup olive oil
- 3 tablespoons unsalted butter
- 1/2 cup white or yellow onion, minced
- 1 1/3 cups Carnaroli or Vialone Nano rice
- 1/2 cup dry white wine
- 8 small clams
- 8 mussels, scrubbed and debearded
- 4 ounces squid, cleaned and cut into thin rings
- 4 medium sea scallops
- 1/2 cup plum tomatoes, peeled, crushed and seeded
- 1/2 cup loosely packed chopped fresh flat-leaf parsley
- 1/2 teaspoon garlic, chopped
- 1 tablespoon brandy
- 1 tablespoon extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano, optional
- Salt and freshly ground black pepper
How To Make
STEP 1: In a small saucepan, warm the fish or vegetable stock. Keep warm.
STEP 2: In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
STEP 3: Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
STEP 4: Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
STEP 5: Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
Recipe by Gianni Scappin.