Shellfish Risotto
Source of Recipe
"The New Basics Cookbook" by Julee Rosso & Sheila Lukins
Recipe Introduction
This is a wonderful risotto. And because you use mostly mussels in it, not very expensive.
List of Ingredients
- 2 lb. mussels - well scrubbed and bearded
- 1/2 c. dry white wine
- 3 T. olive oil
- 1/2 c. chopped onion
- 2 T. minced shallots
- 1 fennel bulb - tops removed, cut into julienne
- 2 c. Arborio rice
- 3 c. good chicken stock
- 3 c. fish stock or clam juice
- 8 oz. sea scallops
- 8 oz. large shrimp - peeled and deveined
- 1 t. black pepper
- 2 T. chopped fresh dill
Instructions
- Place the mussels in a pot with the white wine, and bring to a boil. Lower the heat and simmer until the mussels open, about 5 minutes. Drain the mussels and strain the cooking liquid through several layers of cheesecloth. Remove the mussel shells and discard them. Set the mussels and servred liquid aside.
- Heat the oil in a large flameproof casserole or dutch oven. Saute the onion and shallots over low heat until soft, 3 minutes. Add the fennel and saute another 3 minutes. Add the rice and cook, stirring, 3 minutes longer.
- Meanwhie, bring the stocks and reserved mussel liquid to a boil in another saucepan. Reduce the heat and keep at a simmer.
- Slowly add 1 c. of the hot liquid to the rice. Stir, and allow to simmer. When the liquid has been absorbed, add 1/2 c., stir and simmer. Continue add the liquid, 1/2 c. at a time, stirring constantly, until almost all the liquid has been added.
- Add the scallops, shrimp, and the reserved mussels. Continue cooking, adding liquid in 1/4 c. amounts, until the seafood is cooked and the rice is slightly creamy and just tender. Altogether this should take 25 - 30 minutes. Stir in black pepper and dill. Serve immediately.
Final Comments
Serves 8.
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