Basic Seafood Risotto Recipes

EASIEST EVER SEAFOOD RISOTTO

Steps:

• Tip the onion and fennel into a bowl, toss in the oil and microwave on High for 5 mins. Stir in the rice, pour over the stock, cover the bowl with a plate and continue to microwave on High for 10-15 mins more or until the rice is just on the verge of being cooked.
• Throw in the seafood and peas, cover and continue to microwave on High for 2-3 mins until the rice is cooked. Stir in the parmesan and lemon juice and leave to stand for a moment while you mix the parsley with the lemon zest. Spoon the risotto into bowls and scatter over parsley and lemon zest.

BASIC SEAFOOD RISOTTO

Steps:

• In a large pan, sweat onions in butter until translucent. Add garlic and rice, stir well.
• Add half of the wine, stirring until wine is almost completely absorbed by the rice. Repeat.
• Add stock, about 1/2 cup at a time, stirring constantly. As rice absorbs one ladle of stock, add another and continue stirring.
• Once rice is almost cooked stir in as much of the lemon zest as you want (we like it really lemony, and use all of it), and season with salt and pepper to taste. Add scallops and shrimp along with one final scoop of simmering stock. Stir gently until seafood is cooked through. Remove from heat.
• Stir in parmesan cheese and parsley, just until well incorporated and smooth. Serve hot, garnished with more parsley and parmesan.

EASY SEAFOOD RISOTTO

Steps:

• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Stir in broth; heat to boiling. Stir in rice; reduce heat. Cover and simmer 10 minutes without stirring.
• Stir in carrots, water and garlic pepper. Cover and simmer 8 to 10 minutes without stirring until rice is tender.
• Stir in spinach until wilted. Stir in crabmeat and cheese.

SEAFOOD RISOTTO

Steps:

• In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
• Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

SEAFOOD RISOTTO

Steps:

• Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
• Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
• Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.