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.
Seafood Risotto
1 tablespoon olive oil
1 cup chopped onions
Salt
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.
looks great Greg, anything with seafood will certainly get my attention - great sub on the stock, probably better than store bought seafood stock
ReplyDeleteohhh, this looks so delicious! As soon as I am brave enough to tackle risotto is when this will be, too :) I'm a big seafood fan, too - and thanks for the tip for seafood stock. I don't think I've ever even seen that before.
ReplyDeleteDrick - Thanks.
ReplyDeleteHealthyexposures - I have only made risotto about 5 times, don't be afraid of it. You just can't walk away and ignore it for 5 or 10 minutes. The very first time I made risotto I was taking a cooking class, the instructor had me stand with her as she started it and then said here is the broth add more add needed. She came back about 1/2 hour later and said looks good keep stirring. I made enough for about 30 people and I stirred the entire time we were cooking. I thought my arms were going to fall off by the time she told me to stop. But it turned out very good, but not as good as this seafood version.