Wednesday, February 2, 2011
Risotto with Mixed Seafood
Don't get me wrong, I love a nice piece of steak, and a nice piece of boneless, skinless chicken breast. But this past week while meal planning, the thought of meat made my stomach turn. Let's face it, even the biggest meat lover has a limit on the amount of meat they could eat. Hence the reason I needed to change things up and add some seafood to our diet =)
With that said, this has to be the best risotto we have ever had! The fact that you do not use cream, but you use the actual lobster stock makes the risotto that much more savory. Another bonus us the fact that you're not using any strong cheese is wonderful, because not only are you saving on calories, but you're also not masking the sweet flavor of the fresh seafood. This is surely a wonderful option when you are sick of meats. I hope you all enjoy this as much as we have.
Inspired by Mario Batali http://www.foodnetwork.com/recipes/mario-batali/risotto-with-mixed-seafood-risotto-alla-chioggiotta-recipe/index.html
WHAT YOU'LL NEED:
1 red onion, coarsely chopped and divided
1/2 carrot, coarsely chopped
1 medium bell pepper sliced thin
2 lbs lobsters
1 lb bay scallops
1/4 cup extra-virgin olive oil
2 heaping tablespoons tomato paste
2 cups arborio rice
1 cup dry white wine
about 16 little neck clams, scrubbed
1/2 lb shrimp
1/2 lb crab meat
2 tablespoons unsalted butter
1 bunch Italian parsley
WHAT YOU'LL NEED TO DO:
Bring 3 quarts water to boil with half the coarsely chopped onion, carrot, and bay leaf.
Prepare the ice bath.
Plunge the lobsters into the boiling water and cook for 2 minutes.
Remove with tongs and submerge in ice water 1 minute. Drain and set aside.
In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil, onion, red pepper, and tomato paste over medium heat until softened but not brown, about 8 minutes.
Add the rice and, stirring constantly, about 2 minutes.
Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered.
Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 10 minutes.
Add clams and continue cooking 5 minutes.
Remove the lobsters from it's shell, chop the meat into 1-inch pieces, and toss into rice,
Add in shrimp, scallops and crab.
Continue cooking until rice is soft.
Season with salt and pepper, remove from heat and stir in butter and parsley.