Maria’s Seafood Risotto
Author: Randazzo
Recipe type: Seafood
Serves: 6-8
Ingredients
- 6 cups Chicken or Seafood Stock
- 2 Tbs Butter
- 1 Tbs Extra Virgin Olive Oil
- 1 med. Onion chopped
- ½ cup Dry White Wine (Chardonay or Pinot Grigio)
- 2 cups Aborio Rice
- 2 pounds assorted Shellfish and Seafood
- ¼ cup Heavy Cream
- ½ cup freshly grated Parmigiano-Reggiano
- 2 Tbs finely chopped Parsley Leaves
- Black Pepper to taste
Instructions
- Clean, trim and chop the assorted shellfish and seafood, and set aside.
- Bring the chicken or seafood stock to a boil in a medium sauce pan and simmer over low heat.
- Over medium-high heat, in a seperate large and deep saute pan, melt the butter into the oil. Add onions and saute for 3 minutes. Reduce heat to medium and add the Arborio Rice and saute another 2 minutes. Add the wine and allow to cook away for 1 or 2 minutes.
- Over the next 20 minutes, stir in the stock a couple laddles at a time until fully absorbed. After the first 14 minutes, add the seafood and 4 minutes later add the shellfish. Once the 20 minutes are up, stir in the cream (optional), cheese, pepper and parsley. Remove from heat and serve.
