Seafood Risotto from Mario Batali

March 1, 2014

Crawfish Boil, Recipes

Venice considers this seafood risotto dish to be an apex of culinary skill, and now you can show off your own skills in the kitchen. Choose fresh, simple ingredients based on what’s available around you whenever and wherever you are preparing this dish. Unlike in most other cases, be sure not to brown the ingredients. You don’t want color in this situation.

Choose seafood with whole shells that are closed. Fresh and local is always best, because it gives you an expressive local flavor, according to Batali, making the taste vary by region.

• 2 peeled, chopped Carrots
• 1 cup Dry White Wine
• 1 lb cleaned Rock Shrimp
• 1 lb cleaned, debearded Mussels
• 1 bunch chopped Parsley
• 2 chopped Shallots
• 1 1/2 cups Arborino Rice
• 6 1/2 cups Fish Stock (or use Shrimp Stock)
• 1 lb cleaned Manila Clams
• Olive Oil
• Salt & Pepper

Directions:

1. Heat olive oil on medium in a dutch oven.
2. Stir in carrot with shallots and salt until aromatic.
3. Add rice and toast it around two minutes, until it becomes opaque.
4. Pour in white wine and let come to a boil.
5. Cook until it’s almost dry.
6. Add stock just to cover rice.
7. Cook while constantly stirring for 10 minutes.
8. Mix in clams and cook another four minutes.
9. Cook mussels in the mixture for about three minutes.
10. Let cook until rice is soft but still al dente.
11. Cook shrimp for just a minute; salt and pepper.

Take off heat. Add parsley and serve

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