Shellfish Risotto

Automne 2001
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food and drink

BY: Lucy Waverman

A gentle risotto - the cooked seafood is folded in at the end of the cooking time.

1/2 cup (125 mL) white wine
1 dozen littleneck clams
1 dozen mussels
2 tbsp (25 mL) olive oil
4 large scallops
8 large shrimp

Risotto
5 cups (1.25 L) chicken stock, approximately
2 tbsp (25 mL) olive oil
2 tbsp (25 mL) butter
1/2 cup (125 mL) finely chopped onion
1 1/2 cups (375 mL) Vialone Nano rice
1/2 cup (125 mL) white wine
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper

1. Add wine to heavy pot. Bring to boil on high heat. Add clams, cover and steam until clams open, about 5 to 7 minutes. Remove clams with tongs. Separate meat from shells and discard shells. Add mussels, cover and steam until open, about 3 minutes. Toss out any that do not open. Remove with tongs. Remove meat from shells and discard shells. Reserve cooking liquid and cool. Add clams and mussels to cooking liquid.

2. Heat oil in skillet on medium-high heat. Add scallops and shrimps and sauté for 2 minutes. Add to clam and mussel mixture in bowl. Reserve.

3. For risotto, bring stock to simmer on stove. Heat oil and butter in a heavy pot on medium heat. Add onions and sauté for 3 minutes or until softened. Add rice and sauté until rice is coated with oil.

4. Pour in wine and cook until wine is absorbed. Add 1 cup (250 mL) chicken stock, stirring until most of stock is absorbed. Continue to add stock in 1 cup (250 mL) quantities, stirring. After 15 minutes, when rice grains are still a bit firm in the middle, add seafood mixture and broth. Stir until rice is creamy with a slight bite in the centre, about another 3 to 5 minutes. If rice seems too dry, add more stock or water for a creamy consistency. Stir in chives.

5. Remove from heat. Taste before seasoning well with salt and pepper. Serve immediately.

Serves 4

What to Serve

LCBO#:518753
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LCBO#:6106
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