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| Risotto Frutti di Mare |
| Chef DeGeorgio likes to think of cooking risotto in stages. In the first stage, broth is added to golden brown onions and Arborio rice. In the second sage, which starts after the rice has absorbed the broth, sauteed shellfish and shellfish broth are added. If you like creamy risotto, then add a little more broth during the third stage. |
Origin: Italian
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Ingredients:
3/4 cup COLAVITA Extra Virgin Olive Oil
1 large yellow onion, chopped (about 2 cups)
3 bay leaves
12 littleneck clams, scrubbed well
12 large mussels, debeard and scrub well
12 ounces cleaned calamari, bodies cut into rings and tentacles left whole
6 sea scallops
12 jumbo shrimp, peeled and deveined (shells reserved for shellfish broth)
3 sprigs fresh rosemary
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
2 cups Shellfish Broth
2 1/4 cups (16 ounces) Arborio, or other medium-grain Italian rice
2 1/2 cups homemade or canned chicken broth, kept hot in a small saucepan
SHELLFISH BROTH
Shells from the shrimp
1 stalk celery, trimmed, coarsely chopped
1 small onion, coarsely chopped
1 carrot, peeled, trimmed, coarsely chopped
2 1/2 cups water
2 bay leaves
1 sprig fresh rosemary
4 sage leaves
10 black peppercorns
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Preparation:
Prepare the shellfish broth: In a medium saucepan, combine the reserved shrimp shells, celery, onion, carrot, water, bay leaves, rosemary, sage and peppercorns. Bring to a simmer and cook for 20 minutes. Remove from heat and allow to cool. Strain and set aside.
In a wide, 8-10 quart casserole, heat 1/2 cup of olive oil over medium heat. Add the onions and bay leaves and cook, stirring occasionally, until onions are golden brown, about 12 minutes. Meanwhile, heat the remaining 1/4 cup olive oil in a large saucepan. Add the shallots and garlic and cook until lightly browned, about 5 minutes. Add the clams, mussels, scallops, calamari, shrimp, rosemary sprigs, sage, salt, basil, oregano, and black and crushed red pepper. Add the reserved shellfish broth, bring to a boil; remove pot from the heat. Set aside.
When the onions in the first pot are golden, add the rice and stir well. Add 2 cups of the chicken broth and cook at a gentle boil, stirring constantly, until the liquid is absorbed, about 5 minutes. Add the seafood and the shellfish broth and continue cooking, stirring constantly until rice is al dente, about 10 minutes. If the rice absorbs all the liquid before it becomes al dente, or if you like an extra creamy risotto, stir in the remaining broth in small batches as needed. Remove the bay leaves and rosemary sprigs prior to serving.
Per Serving: 634 Calories (kcal); 30g Fat (4g Sat, 20g Mono, 3g Poly); 29g Protein; 62g Carbohydrate; 1g Dietary Fiber; 178mg Cholesterol; 1028mg Sodium. Food Exchanges: 3 1/2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.
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