shellfish risotto

SHELLFISH RISOTTO
serves 8
ingredients
reference image
• 3 cups white rice
• 8 clams
• 12 mussels
• 10 cups chicken broth
• 1 cup white wine
• 3 tablespoons butter
• 4 tablespoons olive oil
• 1 clove garlic, pressed
• 1 tomato, peeled, seeded,
and chopped
• 1/4 cup onion, chopped
• 10 shrimp
• 1/4 lb calamari
• 1/2 cup peas, cooked
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
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preparation
Heat the oil in a skillet, brown the garlic, add the tomato, shellfish,
salt, and pepper, and cook for 3–5 minutes. Bring the chicken broth
and wine to a boil. In a separate pot, heat the butter and oil and
sauté the onion without browning for 2 minutes.
Add the rice, stir for 1 minute, then stir in a tablespoon of the broth,
stirring constantly until completely absorbed. Continue adding broth
and stirring. Reserve 1/4 of the broth for the finish.
After approximately 18 minutes, when the rice is tender but still firm,
add the remaining broth. Cook for 2 minutes, and then add the
remaining ingredients and serve immediately.