Seafood risotto

"This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes."
 
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Ready In:
1hr
Ingredients:
15
Serves:
6
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ingredients

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directions

  • Heat stock to simmering.
  • Heat oil in large pot.
  • Add leeks, garlic, and 2 ounces wine.
  • Cook, continuously stirring, until leeks soften.
  • Add anchovies and stir until they dissolve (Even though most people don't eat anchovies, trust me- they deepen the flavor considerably without making the risotto taste like anchovies).
  • Add rice, lemon zest, and juice; stir to coat rice with the leek mixture.
  • Add just enough stock to cover rice and reduce heat to maintain a simmer.
  • Cook uncovered, stirring constantly.
  • Continue to add wine, stock, or clam juice to keep the rice just covered (don't add more than 1/2 bottle of clam juice, however; it will overpower the other flavors).
  • After about 10 minutes, add the thyme (the rice should be about half cooked).
  • Cook the rice until it is al dente.
  • When rice is done, add shrimp, scallops, and calamari and cover with rice.
  • After a few minutes, stir in the butter.
  • Risotto should be soft and creamy; if it is sticky, add stock or wine.
  • Remove to a serving dish.
  • Serve with crusty bread and Parmesan to taste.

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