SEAFOOD RISOTTO
Provided by Florence Fabricant
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 536, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 1386 milligrams, Sugar 2 grams, TransFat 0 grams
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Dominique Dod
[email protected]This dish was a disappointment. The risotto was mushy and the seafood was overcooked.
LOVELY PAKISTAN
[email protected]I love this recipe! It's so easy to make and always turns out perfectly.
New Naat Sharif
[email protected]This recipe is a keeper! I'll be making it again and again.
Kurt Sharmu
[email protected]Not a fan of the seafood, but the risotto itself was good.
Mosis Man
[email protected]The risotto was a bit bland. I think I'll add more herbs and spices next time.
Shuvo Nondi
[email protected]Amazing flavors and textures. The seafood was cooked to perfection.
Arianna Freeman
[email protected]This was my first time making risotto and it turned out great! Thanks for the recipe.
Isaac Ikyuna
[email protected]Easy to follow recipe and the risotto turned out delicious. Will definitely make it again!
Sharmin Hoq
[email protected]I've made this risotto several times and it's always a crowd-pleaser. It's perfect for a special occasion or a weeknight meal.
Charlie Cook
[email protected]The risotto was a bit too salty for my taste, but overall it was a good dish. The seafood was cooked well and the rice was creamy.
Oloyede Fatai
[email protected]This is my new favorite risotto recipe. It's so easy to make and the results are always amazing. I love that I can use any type of seafood I have on hand.
Mm Anuhas
[email protected]I followed the recipe exactly and the risotto turned out creamy and delicious. The seafood was fresh and flavorful. My guests raved about it!
Md Atikur Rahman
[email protected]This seafood risotto was a hit with my family! The flavors were amazing and the shrimp, mussels, and calamari were cooked perfectly. I will definitely be making this again.