Portofino Shellfish Risotto
By: Batya
Published: Sunday, June 5, 2011 - 6:15pm

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:

ShellfishrisottomusselsseafoodsquidshrimparborioriceItalian 


Yield:




2.0 





Added:

    Sunday, June 5, 2011 - 6:15pm  


Creator: 

Batya 










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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.