Seafood Risotto (Risotto Ai Fruitti Di Mare) Recipe
- Ingredients: 42
- Serves: 4
Seafood risotto (risotto ai fruitti di mare) with fish or vegetable stock, olive oil, unsalted butter, small onion, minced, carnaroli or vialone nano rice, dry white wine, small clams, such as manila, mussels, scrubbed and debearded, squid, cleaned and cut into thin rings, medium sea scallops, peeled, crushed, and seeded plum tomatoes, loosely packed chopped fresh flat-leaf parsley, chopped garlic, brandy, extra-virgin olive oil, freshly grated parmigiano-reggiano, optional, salt and freshly ground black pepper.
Ingredients
- 2 1/2 cups fish or vegetable stock
- 1/3 cup olive oil
- 3 tbsps. unsalted butter
- 1 small onion, minced
- 1 1/3 cups Carnaroli or Vialone Nano rice
- 1/2 cup dry white wine
- 8 small clams, such as Manila
- 8 mussels, scrubbed and debearded
- 4 oz. squid, cleaned and cut into thin rings
- 4 medium sea scallops
- 1/2 cup peeled, crushed, and seeded plum tomatoes
- 1/2 cup loosely packed chopped fresh flat-leaf parsley
- 1/2 tsp. chopped garlic
- 1 tbsp. brandy
- 1 tbsp. extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano, optional
- Salt and freshly ground black pepper
Fish
- 4 1-inch-thick swordfish steaks, about 8 oz. each
- 2 tbsps. Dijon or coarse-grained mustard
- 2 tbsps. fresh lime juice
- 1/2 cup olive oil
- 2 shallots, chopped
- 2 tablespoons chopped fresh rosemary or 1 1/2 tsps. dried
Vegetables
- Fresh rosemary sprigs
PASTRIES
- 1/2 cup chopped unsalted pistachios
For assembly
- large pastry bag
- 1/2-inch plain tip
- 1/4-inch plain tip
- Note: a cake decorating turntable is helpful for assembling a croquembouche
For mango ravioli
- 8 oz cream cheese, room temperature
- 2 tbsps. ground turmeric
- 1 cup passion fruit juice
- 1/4 cupagar agar powder
- 2 firm-ripe mangoes
- 1/2 cup sugar
To cook fish and assemble dish
- Special equipment: a deep-fat thermometer
Espresso chocolate chunk:
- 1/2 cup coarsely chopped semisweet chocolate
- 2 tsp. espresso powder
Very berry:
- 1/2 cup coarsely chopped fresh raspberries
- 2 tbsps. pureed and strained blackberries
Peppermint fudge:
- 3 tbsps. fudge sauce
- 1/4 cup crushed peppermint candies
Directions
- Step 1 2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes.
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- Step 2 3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer.
- Step 3 Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
- Step 4 4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more.
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- Step 5 5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter.
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- Step 6 Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
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