Seafood Risotto

If you've got 20 minutes to stand over the stove stirring - try this immediately! Jason's seafood risotto recipe is soooo good! I beg him to make risotto - any kind cheesy, mushroomy (ok i know that's not really a word) & fishy - delicious & hearty! Risotto is perfect for cold fall or winter nights a real stick to your bones dish.

Here it is served as a primo (first course, after antipasti) since it is in the pasta / rice family but I think it is a meal in itself. So when you just don't feel like tagliatelle (the pasta of our region) try this! The key is the rice - it's gotta be ARBORIO!!

Yes, it really does take about 20 minutes of stirring, but it's totally worth it & your guests will know that you love them because you have spent the time to make this.

Just remember this MUST be served at the moment it is ready - risotto is very temperamental: known problems: it can dry out easily or be too crunchy & get stuck in your teeth or it can go the other way & just become mush!

Now for you to try your hand! Here is a basic Seafood Risotto recipe, but you can change it up & use mushrooms or cheese too!
(A recent class on risotto, they asked to learn how to make a 'proper risotto' & they did just that!)


Serves 6

4 Tablespoons olive oil
1 onion, chopped
1 garlic clove
1 lb 5 oz. cleaned mixed seafood - calamari & shrimp (Italians chop the seafood to about the same size as the rice so it's not in big chunks, it all blends together)

5 cups fish stock

3/4 cup dry white wine

2 Tablespoons tomato paste

scant 2 cups risotto rice - Arborio or Carnaroli are best

1 Tablespoon chopped fresh flat-leaf parsley

salt & pepper

Heat the oil in a pan, add the onion & garlic and cook over low hear for 10 minutes until lightly browned.

Remove and discard the garlic, add the seafood to the pan and cook for a few minutes more.

Meanwhile, bring the stock to a boil in another pan.

Sprinkle the wine over the seafood & cook until it has evaporated, then season to taste.

Pour in 3 tablespoons water, add the tomato paste and cook for a further 10 minutes.

Add the rice and cook, stirring constantly, until it has absorbed all the liquid.

Add a ladleful of the hot stock and cook, stirring, until it has been absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed.

This will take 18-20 minutes.

Sprinkle with parsley, drizzle with extra virgin olive oil & serve.


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