Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Risotto di Mare




Source of Recipe


Internet


List of Ingredients




1 lb. Italian Arborio rice
1 small onion, chopped
4 cloves fresh garlic, minced
1/3 cup olive oil
1 cup Chardonnay
1 carrot, peeled and chopped
1 celery stalk, trimmed and chopped
5-6 cups, fish stock (available in cubes)
1-15 oz. can tomatoes, chopped
3 lbs. fresh fish, such as scallops, sole or cod, calamari and peeled shrimp. All cut into bite-sized pieces
juice of 1/2 lemon
salt and pepper
2 Tablespoons butter
2 Tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan
steamed mussels or clams to garnish (optional)

Recipe



In a heavy pot over low heat, saute' the carrot and celery in 2 Tablespoons of the oplive oil for 5 minutes. Then add the fish stock, bring to a boil and reduce heat to a simmer. In a seperate, shallow but large saucepan, heat the remaining olive oil over moderate heat and then add the onion and the garlic, stirring occasionally until the onion is translucent but not brown. Then add the rice and blend together for 3 minutes. Add a ladleful of the warm stock and the cup of wine so that the rice is just covered with liquid; stir well. As the liquid is absorbed, add a ladleful more and stir well, making sure the rice is never dry. Continue adding stock and stirring (about 15 minutes).
Meanwhile, heat the butter in a skillet and saute' the rinsed seafood for a couple of minutes, or until it has changed to a barely opaque color. Avoid overcooking, and do not drain the liquid released. Salt and pepper to taste.
15 minutes after the first addition of stock, the rice should be tender but firm, without being runny. At this point, just before the rice is al dente, add the seafood, tomatoes, Parmesan, lemon juice nad parsley. Continue to cook for an additional couple of minutes. (You may not need all the stock.) Pour the risotto onto a large platter, garnish with steamed mussls or clams if desired and serve immediately.

This is wonderful as a first course, or serve as an elegant entree with a mixed green salad, crusty bread and a bottle of Chardonnay.

Serves 6