Try this quick but elegant risotto recipe with your favorite seafood! We recommend shrimp and scallops but you can add clams, mussels, crab meat, squid, or even lobster for a special splurge!Cooking Time: 30 mins. Serves: 6
Ingredients
3 cups clam juice (or seafood stock)
2 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups (10 ounces) arborio rice
Pinch of saffron threads (optional)
1/2 cup dry white wine (or substitute with stock and add a splash of vinegar or lemon juice for acidity)
1 tablespoon unsalted butter
1 shallot, minced
1/2 pound cooked Svenfish baby shrimp
1/2 pound Svenfish scallops (the smaller bay or chunks will cook faster)
1/2 cup mascarpone cheese
2 tablespoons chopped flat-leaf parsley
Method
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
Crumble, really agitate the threads to maximize flavor, the saffron into the wine and let it "bloom." Add saffron infused wine to the rice. Cook, stirring until the wine is absorbed.
Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time and stirring constantly until it is nearly absorbed between additions.
The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add your shrimp and scallop chunks until just heated through. If using other seafood, cook thoroughly before adding to your risotto.
Scrape the seafood into the risotto and stir in the mascarpone. Serve immediately topped with parsley.
