Portofino Shellfish Risotto

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Ingredients

4 ounces Butter
2 ounces Olive oil
1 cup golden broth
Salt to taste
1/2 ounce Chopped onion
1 cup raw Arborio (short grain) rice
1 clove garlic
Pinch sugar
1 teaspoon black pepper
4 oz. White wine
1/2 pound Fresh or canned tomatoes
1 pound mixture of fresh shelled & diced shrimp, squid (small fresh or canned),

Preparation

1
Heat oil and 1 ½ oz. Butter in large skillet, and add finely chopped garlic; brown 1 minute, then add seafood.
2
Allow to brown 3 minutes, and add chopped tomatoes, salt, pepper, and sugar. Cook 10 minutes.
3
Melt 1 oz. Butter in saucepan and add chopped onion. Allow to brown until transparent, then add rice.
4
Stir for a few minutes; sprinkle with wine and let evaporate.
5
Add boiling broth and continue cooking over low heat, covered, stirring occasionally, for 20 minutes.
6
Take from heat and season with ¾ cup of the seafood sauce and the remaining butter.
7
Fold in well and serve topped with the remaining sauce.

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Tags:

Shellfish
risotto
mussels
seafood
squid
shrimp
arborio
rice
Italian

Yield:

2.0

Added:

June 5, 2011

Creator:

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