SEAFOOD RISOTTO
Creamy, flavorful risotto with easy-to-follow directions. Don't be intimidated: just get your broth going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get toward the end of cooking! This seafood recipe uses clams and leftover salmon, but the seafood variations are endless. I use water and clam juice here (not chicken broth) to allow the seafood flavor to shine.
Provided by CHEFSINGLEDAD
Categories Main Dish Recipes Rice Risotto Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
- In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
- When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.
Nutrition Facts : Calories 469.3 calories, Carbohydrate 59 g, Cholesterol 67.2 mg, Fat 13 g, Fiber 1.2 g, Protein 21.5 g, SaturatedFat 5.9 g, Sodium 359 mg, Sugar 1.2 g
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