Risotto Al Sapore MareFeatured by Rabbit Ridge Winery in the Gold Wine Club.
Enjoy this hearty seafood dish with your favorite Chardonnay from your wine subscription box. Enjoy!Yield: 2
Prep Time: 25 Minutes
Cook Time: 20 Minutes
3/4 cup Arborio or Carnaroli Rice
1/4 cup yellow onion,chopped fine
1/4 cup white wine (save your Rabbit Ridge!)
4 to 6 cups of hot fish broth
1 pinch of saffron,steeped in 4 ounces of hot water
8 to 10 mussels,scrubbed and debearded
8 to 10 peeled shrimp,deveined and cut in half lengthwise
5 to 6 ounces of calamari,cleaned and cut into serving pieces
4 and 2 tablespoons of butter
Salt and pepper
In a heavy-bottomed pot, sauté rice with the four tablespoons of butter and the onions over high heat using a wooden spoon. When rice is toasted but not brown, and some butter remains unmelted, add white wine and stir over medium heat to emulsify with butter and to reduce. Add saffron, stir in and then add a few ounces of broth. Continue stirring over medium heat until liquid is emulsified with rice and is reduced slightly. Add more liquid and continue stirring. At no point should the rice become dry.
Steam mussels in a small amount of water until shells just open. Add remaining mussel liquid to rice. Hold mussels aside.
Continue adding broth to rice, a few ounces at a time, stirring and reducing. Seasoning should be done halfway through and again when finished. When rice is a minute from being finished (after about 20 minutes), add shrimp, calamari and two tablespoons of butter. Whip the rice with the seafood over the heat for a minute and then off the heat until the seafood has cooked in the hot rice.
Adjust seasoning with salt and pepper. Adjust consistency with broth. Fold in mussels and serve immediately
Recipe sourced by Rabbitridge