Seafood Risotto

Before mid September 2009, when I resolved not to cook the same dish twice for a year, seafood risotto was a frequent dish on our dinner table.  It requires ongoing attention but you can tend to other matters while the rice is cooking in between stirs.  In Italy seafood risotto tends to be more liquid than other risottos.  Go with the larger quantity of liquid if you like a creamier risotto, and the smaller quantity if you want a drier risotto.  Trader Joe’s sells frozen mixed seafood (shrimp, calamari and scallops) for $5.99 a one pound bag and I always like to keep a couple of bags in the freezer.

  • 3-4 cups fish stock, half-strength clam juice or chicken stock
  • 3 tbsp butter
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • ¼ cup sun dried tomatoes cut into strips (if tomatoes are not stored in olive oil, soak them in hot water before slicing)
  • Salt and pepper to taste
  • 1 pound mixed frozen seafood
  • 1 cup frozen peas
  • ¼ cup grated parmesan cheese
  • Chopped parsley

Bring stock to boil in a sauce pan,.  When it comes to boil, turn heat down to medium low.  While stock is boiling, melt 2 tbsp butter in a large sauté pan or medium skillet over medium-high heat.  When butter is foaming, add onion garlic, and rice, and stir until rice is translucent.    Stir in tomatoes.  Add a ladleful (about ½ cup) of hot stock and stir.  When liquid has boiled down, repeat.  In between adding liquid and stirring you can make a salad, set the table, pour yourself a glass of wine, etc. Continue until rice is almost al dente (about 25 minutes).  This will happen after you have used up 3 3 1/2 cups stock.  Taste and adjust seasoning.  Add the seafood and stir into the rice. If you want creamy risotto, add the remainder of the hot stock.  Cover and cook for about 5 minutes.  Stir in peas and grated cheese, cover and cook about 2 more minutes or until shrimp has turned pink and peas are heated through.  Serve in shallow bowls, sprinkled with parsley.  Makes 4 -6 servings.

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