Seafood Risotto Seafood Risotto

Seafood Risotto

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! 

Ingredients

  • 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.

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