Mixed Seafood Risotto

Name: Mixed Seafood Risotto
Ingredients: 3/4 pound large shrimp, peeled and deveined; 1/2 pound firm white fish, cut into pieces; 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 1 garlic clove, minced; 4 anchovy fillets; 1 1/2 cups Arborio rice; 1 cup dry white wine; 4 to 4 1/2 cups fish broth or chicken broth, heated; 2 tablespoons tomato paste; 1/3 cup chopped fresh basil; 1/4 cup grated fresh Romano cheese

12 ingredients

3 steps

Ingredients

3/4 pound large shrimp, peeled and deveined
1/2 pound firm white fish, cut into pieces
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 garlic clove, minced
4 anchovy fillets
1 1/2 cups Arborio rice
1 cup dry white wine
4 to 4 1/2 cups fish broth or chicken broth, heated
2 tablespoons tomato paste
1/3 cup chopped fresh basil
1/4 cup grated fresh Romano cheese

Directions

1

Saute the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.
2

Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.
3

Stir in reserved seafood, fresh basil, and cheese.