creamy seafood risotto

prep time:  tbd
cook time:  tbd
servings:  6

3 cups clam juice
2 1/2 cups water
2 tablespoons olive oil
1 small onion - finely chopped
1 1/2 cup arborio rice
pinch saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot - minced
1/2 pounds cooked shrimp - cut into thirds
1/2 pounds lump crabmeat
2 tablespoons parsley - chopped
1/2 cup mascarpone cheese

1.  in a medium saucepan, combine clam juice and water and bring to a simmer. keep warm.

2.  in a large saucepan, heat olive oil.  add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.  add rice and cook 1 minute, stirring to thoroughly coat.  crumble saffron into wine and add to rice.  cook, stirring until wine is absorbed.  add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.  continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.  risotto is done when rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total.  season with salt and pepper.

3.  melt butter in a large skillet.  add shallot and cook over moderate heat until softened, about 2 minutes.  add shrimp and crab and cook until just heated through.  scrape seafood into risotto and stir in parsley and mascarpone.  serve immediately.

- delish

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