Seafood Risotto

Name: Seafood Risotto
Ingredients: 1 tablespoon olive oil; 1 cup chopped onions; Salt; Freshly ground white pepper; Freshly ground black pepper; 6 cups seafood stock; 1 teaspoon chopped garlic; 1 pound (2 cups) Arborio rice; 2 pounds assorted Mediterranean shellfish and seafood; 1 tablespoon butter; 1/4 cup heavy cream; 1/2 cup freshly grated Parmigiano-Reggiano; 3 tablespoons chopped green onions, green part only; 2 tablespoons finely chopped fresh parsley leaves

14 ingredients

15 steps

Ingredients

1 tablespoon olive oil
1 cup chopped onions
Salt
Freshly ground white pepper
Freshly ground black pepper
6 cups seafood stock
1 teaspoon chopped garlic
1 pound (2 cups) Arborio rice
2 pounds assorted Mediterranean shellfish and seafood
1 tablespoon butter
1/4 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped green onions, green part only
2 tablespoons finely chopped fresh parsley leaves

Directions

1

In a large saute pan, over medium heat, heat the oil.
2

Add the onions.
3

Season with salt and pepper, and cook, stirring.
4

Saute until the onions are slightly soft, about 3 minutes.
5

Add the stock and garlic.
6

Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes.
7

Add the rice and simmer for 12 minutes, stirring constantly.
8

Clean, trim and dice the shellfish and seafood.
9

Season the seafood with salt and pepper.
10

Continue to cook for 6 minutes.
11

Stir in the butter, cream, cheese, and green onions.
12

Simmer for 2 minutes, stirring constantly.
13

Remove from the heat.
14

Spoon the risotto in the center of each shallow bowl.
15

Garnish with parsley.