Vodka Mussels With Lemon Dill Risotto Recipes

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

VODKA MUSSELS WITH LEMON DILL RISOTTO

Steps:

• Heat half the oil in a large pan; cook half of the onion, stirring until soft.
• Add rice; stir to coat in oil mixture.
• Stir in 1 cup stock; cook, stirring, over low heat until liquid is absorbed.
• Continue adding stock in 1 cup batches, stirring until absorbed before next addition.
• Total cooking time should be about 35 minutes or until rice is just tender.
• Meanwhile heat remaining oil in medium pan; cook remaining onion, garlic and chili, stirring until onion is soft.
• Stir in parsley and vodka; cook stirring for 2 minutes.
• Stir in mussels; cook covered about 10 minutes or until mussels open.
• Discard any that do not open.
• Drain mussels over medium heatproof bowl; reserve liquid.
• Pick out mussels, shake off cooking solids, place mussels in medium bowl.
• Stir reserved liquid into risotto; cook risotto, stirring until liquid is absorbed.
• Stir rind and dill into risotto; serve with mussels.

LEMONY SHRIMP AND RISOTTO

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

LEMON SEAFOOD RISOTTO

Steps:

• Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
• Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

RISOTTO WITH FENNEL & VODKA RECIPE - (4.1/5)

Steps:

• Remove and discard outer leaves of fennel bulbs and finely chop bulbs. Chop fennel tops and reserve. Use a mortar and pestle to crush garlic, chilies, fennel seeds and 1 teaspoon coarse sea salt, forming a paste. In a medium-size, nonreactive bowl, mix together vodka, lemon juice and chopped fennel tops. Set aside to macerate. In a medium stockpot, bring broth to a simmer over high heat. Reduce heat to low. In a heavy-bottomed saucepan over medium heat, melt half of butter along with oil. Add onions and sweat 2 minutes. Add fennel seed paste and stir to combine. Add chopped fennel bulb and cook, stirring, until soft, 7 minutes. Add rice and stir to coat. Start adding broth, one ladle at a time. Stir continuously, allowing each ladleful to be absorbed by rice before adding the next. Continue until rice is al dente, about 20 minutes. Stir in remaining butter, fennel-vodka mixture and Parmesan. Season with salt and pepper to taste.

DRUNKEN MUSSELS

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

SMOKED MUSSELS RISOTTO

Steps:

• Heat nonstick pan while chopping whole onion.
• Coat pan with olive oil spray and, with heat on medium high, saute onion until it begins to brown.
• In another pot, heat stock to a simmer.
• Rinse mussels in strainer under warm water; drain and cut in half.
• Chop whole pepper, and add to onion when onion has begun to brown. Stir and cook about 2 minutes.
• Add rice and wine to onion-pepper mixture, and cook over high heat about 1 minute longer, until wine has almost evaporated.
• Add 1 cup of the stock to the rice mixture, cooking over medium-high heat and stirring occasionally. When liquid has been absorbed, add another cup of stock, along with the tomato paste, stirring well to blend in paste. Continue adding stock and cooking, with occasional stirring, until rice is soft but still firm. With the last cup of stock, add the mussels to the mixture. Do not cook away all the liquid: the mixture should be slightly runny.

CREAMY LEMON-DILL RISOTTO

Steps:

• Mix broth, rice and garlic in saucepan.
• Bring to boil, cover and reduce heat.
• Cook on low heat for 20-30 minutes until liquid is absorbed,.
• Add lemon zest, dill and butter.

MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH

Steps:

• Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
• Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

CAPELLINI WITH SALMON AND LEMON-DILL-VODKA SAUCE

Steps:

• Cook onion in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened (but not browned), about 6 minutes. Add broth, cream, vodka, and salt and boil over moderately high heat, stirring occasionally, until sauce is reduced to 2 cups, 40 to 50 minutes. Remove from heat and stir in dill, lemon zest and juice, and pepper. Reserve 1/2 cup sauce, then add salmon to saucepan and cook over moderately low heat until fish is just heated through, 2 to 3 minutes.
• While fish is heating, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Return pasta to pot, then toss with reserved sauce and cooking water. Serve pasta immediately with fish and sauce spooned over the top.

MUSSEL RISOTTO

Steps:

• Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
• Combine 1 cup of the wine and the 3 cups of water in a large pot or Dutch oven. Add the sliced onion, the crushed garlic cloves, the thyme and parsley sprigs, and the peppercorns and bring to a boil. Add the mussels, cover the pan and cook until the mussels have opened, about 4 minutes. Stir the mussels halfway through. Using tongs, transfer the mussels to a bowl, holding them over the pot first so any liquid in the shells will drain into the pot. Discard any that have not opened. When they are cool enough to handle, remove the mussels from their shells.
• Line a strainer with a double thickness of dampened cheesecloth, place over a saucepan and strain the broth from the mussels. Add more water or stock to make 6 cups if using 1 1/2 cups arborio rice. (You will have enough if using 1 cup arborio.) Bring to a simmer over medium-low heat. Taste and season as desired.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the finely chopped onion and the celery and a generous pinch of salt, and cook gently until the onion is just tender, about 3 minutes. Do not brown.
• Stir in the arborio rice and the minced garlic and stir until the grains separate and begin to crackle. Add the remaining 1/2 cup wine and stir until it is no longer visible in the pan. Add the tomatoes and saffron and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 5 minutes.
• Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. When the rice is just tender all the way through but still chewy, stir in the mussels and any juice that has accumulated in the bowl, the cooked brown rice, if using, and the peas. Taste now and adjust seasoning. Stir in another ladleful of stock and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.