SEAFOOD RISOTTO (RISOTTO AI FRUITTI DI MARE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Rice Shellfish Tomato Seafood Clam Mussel Scallop Squid Simmer
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
- 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
- 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
- 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
EASIEST EVER SEAFOOD RISOTTO
Risottos have a reputation for being difficult to make, but this microwaved one-pot dish changes that!
Provided by Barney Desmazery
Categories Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 419 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 1.16 milligram of sodium
LEMON, HERB AND FISH RISOTTO
An unusual, delicately flavoured, fish risotto. The trick to risotto, is allowing the rice to completely absorb each addition of stock. from Kitchen Classics : The Italian Kitchen
Provided by Karen Elizabeth
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt half the butter in a frying pan. Add the fish in batches, and fry over medium-high heat for 3 minutes, or until the fish is just cooked through.
- Remove from the pan and set aside.
- Pour the fish stock into another saucepan, bring to the boil, cover, and keep at simmering point.
- To the first pan, add the remaining butter, onion and garlic, and cook over medium-heat for 3 minutes, or until the onion is tender.
- Add the turmeric and stir for one minute.
- Add the rice, and stir to coat.
- Add 1/2 cup of the fish stock, and cook, stirring constantly, over low heat, until all the stock has been absorbed.
- Continue adding 1/2 cup of stock at a time, until all the stock has been added, and the rice is translucent, tender and creamy.
- Stir in the lemon juice, parsley, chives and dill.
- Add the fish, and stir gently.
- Serve garnished with slices of lemon or lime, and herb sprigs.
Nutrition Facts : Calories 370, Fat 16, SaturatedFat 8.6, Cholesterol 102, Sodium 635, Carbohydrate 27.5, Fiber 0.7, Sugar 1.4, Protein 27.4
SMOKED FISH RISOTTO
A tasty and easy fish risotto
Provided by latitude3655
Time 45m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Melt the butter into a large pan.
- Finely dice the onion and fry in the butter for 2-3 minutes until soft.
- Add the rice and stir into the butter and rice.
- Add enough stock to just cover the rice and onion and simmer under a low light slowly adding the stock when necessary until 1/2 pint remains to be used.
- Meanwhile, place the fish and milk into an ovenproof dish, cover with clingfilm, pierce and microwave for 5 minutes.
- Remove from microwave, place the fish onto a plate and flake into large pieces (removing any bones/skin).
- Add the flaked fish to the rice and the remaining 1/2 pint of stock and stir together.
- In a seperate saucepan, simmer the peas until cooked and then add to the rice and stir together.
- Simmer the risotto until the stock has been absorbed and a creamy texture achieved.
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