Risotto with Shellfish
Total Timeunder 1 hour
OccasionCasual Dinner Party, Formal Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Texturebubbly, buttery, creamy, rich, salty, savory
- 7 tablespoons fine-quality olive oil
- ½ pound squid, cleaned and cut into rings
- ¾ cup dry white wine
- 1 pound small cherrystone clams, well scrubbed
- ½ pound bay scallops
- ½ pound small shrimp, peeled and deveined, with tails removed
- 1 cup bottled clam juice
- 2 tablespoons unsalted butter
- 2 cups Arborio (or other Italian short-grained) rice
- Approximately 4 cups water
- 3 tablespoons chopped Italian parsley
- Salt to taste
Heat 2 tablespoons oil in a heavy sauté pan over medium heat. Add the squid and sauté for 3 minutes. Add ½ cup wine and cook for about 20 minutes or until squid is tender and all liquid has evaporated. Remove from heat and set aside.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add the clams and cook, covered, for about 5-10 minutes or until all clams have opened. Remove from heat and separate the clams from their shells, reserving any liquid and discarding the shells. Add the clams to the squid along with any reserved liquid. Stir the scallops and shrimp into the squid and clams and place over medium heat. Cook for 2 minutes. Remove from heat and set aside.
Warm clam juice in a small saucepan over low heat.?
Heat remaining oil and the butter in a heavy-bottomed, 6-quart saucepan over medium heat. Add the rice and sauté for 2 minutes or until rice is glistening. Add the remaining wine and cook, stirring constantly, until wine is absorbed.
Add the hot clam juice to the rice, stirring constantly. When clam juice has been absorbed, begin adding hot water, ½ cup at a time, stirring constantly, adding additional water as liquid is absorbed.
When rice is al dente and has a creamy consistency, remove from heat and immediately stir in reserved shellfish and parsley. Taste and, if necessary, adjust seasoning with salt. Serve immediately.
1998 by Frank Pellegrino