RISOTTO COI FRUTTI DI MARE (RISOTTO WITH SEAFOOD)
This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.
Provided by MariaLuisa
Categories Short Grain Rice
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
- In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
- Add 2 tablespoons of the parsley and stir once or twice.
- Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
- Add the wine and bubble for about a minute.
- Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
- In a separate pot simmer the water.
- Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
- Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
- After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
- Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
- The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
- Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.
Nutrition Facts : Calories 602.2, Fat 24.9, SaturatedFat 3.6, Cholesterol 295.5, Sodium 582.9, Carbohydrate 59.1, Fiber 2.5, Sugar 1.4, Protein 29.5
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Idkwhatoput 123
[email protected]This risotto is the perfect comfort food. It's creamy, flavorful, and filling. I love to make it on a cold winter night.
FYOISAL SK
[email protected]I've made this risotto several times now, and it's always a hit. It's easy to make and always turns out delicious. I highly recommend this recipe!
Michael Cruz
[email protected]This is a great recipe for a special occasion. The seafood is luxurious and the risotto is creamy and flavorful. I highly recommend this recipe!
alejandro herrera
[email protected]I'm not a big fan of seafood, but I loved this risotto! The seafood was cooked perfectly, and the sauce was very flavorful. I will definitely be making this again.
Regina Suico
[email protected]This risotto is always a hit with my family and friends. It's easy to make and always turns out delicious.
HaZeM KaBo
[email protected]I love the combination of seafood and Arborio rice in this dish. The sauce is also very flavorful. I will definitely be making this again!
faldie fisher
[email protected]This risotto was amazing! The seafood was cooked perfectly, and the rice was creamy and flavorful. I followed the recipe exactly, and it turned out perfectly. I will definitely be making this again.
Natalia Todd
[email protected]This is a great recipe for a quick and easy weeknight meal. The seafood cooks quickly, and the risotto is creamy and flavorful. I like to add a little bit of lemon zest to the sauce for a bit of extra brightness.
Amelia Graham
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little bit of extra shrimp and scallops, and I also like to use a white wine instead of the dry vermouth. It's the perfect dish for a special occasion.
Shahel Ahmed
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making this again.
Ya Ida Faal
[email protected]I've made this risotto several times now, and it's always a hit. The seafood is always cooked perfectly, and the rice is creamy and flavorful. I highly recommend this recipe!
Siphosethu Mkhumbeni
[email protected]This recipe is a great way to enjoy the flavors of the sea. The combination of seafood and Arborio rice is a winning one, and the creamy, flavorful sauce is the perfect complement. I will definitely be making this again!