Portofino Shellfish Risotto

Ingredients

4 ounces Butter
2 ounces Olive oil
Salt to taste
1/2 ounce Chopped onion
1 clove garlic
1 teaspoon black pepper
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.

 



Yield:

2.0

Added:

June 5, 2011

Creator:

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