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Home > Recipes > With Classic Seafood Stock
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Seafood Risotto
Serves 4 to 6
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Ingredients:
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- 4 roma tomatoes
- 4 sun-dried tomatoes, cut into small pieces
- 2 T. (30 mL) unsalted butter
- 1 medium onion, finely diced
- 1 lb. (450 g) black tiger shrimp, peeled, deveined and diced
- 1 lb. (450 g) mussels, scrubbed, steamed, and removed from shells
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- 1 clove garlic
- 1 c. (250 mL) Arborio rice
- 1½ oz. (45 g) Glace de Fruits de Mer Gold®
+ 3 cups hot water
- 2 t. (10 mL) chopped fresh tarragon leaves
- Salt and freshly ground black pepper
- ½ c. (125 mL) dry vermouth
- 2 t. (10 mL) chopped flat-leaf parsley
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Cut roma tomatoes in half and grill until light brown. Chill, peel, and cut
roma tomatoes into small cubes, and mix with sun dried tomatoes. Melt 1
T. (15 mL) butter in a large skillet over medium-high heat. Add half of the onions, the garlic, shrimps and mussels and sauté until shrimps are pink and cooked through. Set aside. Heat the remaining butter and onion in a large skillet over medium heat and sauté until golden. Add rice and cook for 2-3 minutes over medium heat, stirring often. Add diluted
Glace de Fruits de Mer Gold®
and continue stirring for 20-25 minutes, or until rice is cooked through with a small firm spot in the center. Stir in tomato-seafood mixture, tarragon and salt and pepper to taste. Stir in vermouth and serve with parsley sprinkled on top.
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