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Recipe for two portions of Seafood Risotto : 2 cups boiled and rinsed rice (slightly under-cooked), 12-15 fresh, cleaned mussels, 1-2 cups chicken stock, 10 large, pealed and deveined shrimp, 6 oz. small scallops, 5 oz. calamari rings, 2 tbsp. grated parmesan, 1 tbsp. diced onion, 1 tsp. minced garlic, 1 tbsp. butter, 1 tbsp. EV olive oil, salt, pepper, fresh tarragon, 2 tablespoon white wine, 2 tablespoon tomato sauce (optional).
Heat the olive oil and butter in a large pan and saute the onion and garlic. Add the mussels and when they start opening, add the rest of the seafood. Add the wine, too, and cook for 2 minutes before adding the boiled rice. Stir well and start pouring gradually the chicken stock while stirring.
(It is better to use chicken stock instead of fish stock, as there is enough fish flavor from the seafood). When the stock absorbs into the rice and you get the desired consistency, season, add the chopped tarragon and fold in the grated parmesan. Contrary to what some people say, that parmesan and seafood don't go well together, I find this recipe to taste even better with parmesan in it. Serve the Seafood Risotto as shown in the picture. |
