SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
- For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
- Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.
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Mohsin Rehmani
[email protected]This risotto was easy to make and turned out great! The leek broth added a nice depth of flavor and the asparagus stems gave it a nice crunch. I will definitely be making this again.
Esther Udoeyo
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone loved the combination of flavors and the creamy texture. I will definitely be making this again.
Liscette Brown
[email protected]This risotto was amazing! The seafood was cooked perfectly and the leek broth was so flavorful. I will definitely be making this again.
Babar Zaman
[email protected]Not my favorite risotto recipe. The leek broth was a bit too strong for my taste and the asparagus stems were a bit too crunchy. Otherwise, the seafood was cooked well.
pania ahangari
[email protected]This risotto was delicious! I loved the combination of seafood and vegetables. The leek broth was also very flavorful. I will definitely be making this again.
Andrik Delgado
[email protected]I thought this risotto was just okay. The flavors were a bit muddled and the texture was a little too mushy for my taste. I think I'll stick to my usual risotto recipe.
KitKatsPlayz
[email protected]This was my first time making risotto and it turned out really well! The recipe was clear and easy to follow. I used a combination of shrimp and scallops, and they cooked perfectly in the leek broth.
Shahsawar khan
[email protected]I've made this risotto several times now and it's always a hit. The asparagus stems add a nice touch of spring flavor. I also like to add a bit of lemon zest to brighten it up.
Vanessa Singleton
[email protected]The recipe was easy to follow and the risotto turned out great! I used shrimp, scallops, and calamari, and they all cooked perfectly. The leek broth added a nice depth of flavor.
Sheraz Awan
[email protected]Not a fan of seafood, but this risotto was surprisingly good! The leek broth and asparagus stems really balanced out the fishy flavor. Definitely worth a try, even if you're not a seafood lover.
Halley fraunfelter
[email protected]This risotto was a bit too bland for my taste. I think it needed more seasoning, maybe some garlic or white wine. Otherwise, the texture was good and the seafood was cooked well.
Mercy Ng'ang'a
[email protected]Followed the recipe to a T and it came out perfectly. The seafood was cooked to perfection and the risotto was creamy and flavorful. A new favorite in my household!
The Muffinteers
[email protected]I tried this recipe last night and it turned out amazing! The leek broth added a subtle sweetness to the risotto, and the asparagus stems gave it a nice crunch. Will definitely be making this again.
anoop kp
[email protected]This seafood risotto with leek broth and asparagus stems was an absolute delight! The combination of flavors was exquisite, and the texture was perfectly creamy. I highly recommend this recipe to anyone who loves seafood and risotto.