Saturday, February 20, 2010
This was the main course for Annette and my Valentines Day dinner. It was the best risotto that I have ever made or eaten. I based it on a recipe from Emeril Lagasse. The best part was there was enough left over for 2 more meals. It was like BIll Murray in Groundhog Day, but we just got to keep eating the same really good meal over again.
1 tablespoon olive oil
1 cup chopped onions
Freshly ground black pepper
8 cups seafood stock*
2 cloves minced garlic
1 pound Arborio rice
1 pounds assorted shellfish and seafood, I used lobster tail, scallops and shrimp cut into bite side pieces
1 tablespoon butter
1/4 cup half and half
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves for garnish
* I did not have any seafood stock, so I improvised and took 2 containers of chicken stock added an onion that I cut into quarters, 2 carrots and the lobster and shrimp shells and boiled for 1/2 hour. Then strained broth and it made a very good improvised substitute.
In a large saute pan, heat the oil, over medium heat. Add the onions. Season with salt and pepper, and saute until the onions are slightly soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Now add 6 cups of the broth. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 5 minutes. Add the rice and simmer for 12 minutes, stirring constantly. Add additional stock if needed.
Season the seafood pieces with salt and pepper. Continue to cook for 7 minutes. Stir in the butter, half and half, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. The rice should be soft, with a little bite, if so remove from the heat. Spoon the risotto in the center of a shallow bowl. Garnish with parsley.