Venetian Shellfish Risotto

9 ingredients
4 steps

Ingredients

  • 1 1/2 - 2 pounds cooked shellfish (shrimp, clams, lobster, scallops, any combination you like)
  • Shells from shrimp and lobster
  • Fish bones and heads
  • 1 recipe Risotto alla Milanese
  • 1 clove garlic, chopped
  • 6-7 tablespoons butter
  • Salt, pepper
  • 3 tablespoons chopped parsley
  • Grated Parmesan cheese

Directions

  1. 1
    Make a rich fish stock with the shells, fish bones and heads.
  2. 2
    Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.
  3. 3
    Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley.
  4. 4
    Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.

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