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Seafood Risotto with Grilled Tomatoes

An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.


4 to 6
  • 4 Roma tomatoes
  • 4 sun-dried tomatoes, cut into small pieces
  • 2 tablespoons unsalted butter, divided
  • 1 medium onion, finely diced, divided
  • 1 pound medium shrimp, peeled, deveined, and diced
  • 1 pound mussels, scrubbed, steamed, and removed from shells
  • 1 clove garlic
  • 1 cup Arborio rice
  • 2 tablespoons Glace de Fruits de Mer Gold® or 4 teaspoonsFumet de Poisson Gold®
  • 3 cups hot water
  • 2 teaspoons chopped fresh tarragon leaves
  • 1/2 cup dry vermouth
  • Salt and ground black pepper
  • 1 tablespoon chopped fresh parsley


  1. Cut the tomatoes in half and grill or broil them until they are lightly browned.  Chill the tomatoes, peel them, cut them into small cubes, and mix them with the sun-dried tomatoes.
  2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add half of the onions, the garlic, and the shrimp and  sauté until the shrimp are pink and cooked through. Stir in the mussels and tomato mixture and set aside.
  3. In a small saucepan, combine the Glace de Fruits de Mer Gold® with the water and bring it to a simmer, whisking to dissolve, and continue to simmer over medium-low heat.
  4. Heat the remaining butter and onion in a large skillet over medium heat and sauté until the onions turn golden. Add the rice and cook for 2-3 minutes over medium heat, stirring often.  Add the simmering stock 1/2 cup at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until the rice is al dente, about 20 to 25 minutes.
  5. Stir in the tomato-seafood mixture, tarragon, and vermouth.  Season to taste with salt and pepper, and serve with parsley sprinkled on top.

Additional Tips

Wine Pairing: Albarino or New Zealand Sauvignon Blanc

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