Venetian Seafood Risotto Recipe
4 tablespoons unsalted butter
1 pound peeled raw shrimp (any size)
1 pound sea scallops
1 pound white fish, cut into 1-inch cubes (sword, cod, haddock, hake, anything non-oily)
1 onion, diced
1 carrot, diced
1 celery rib, diced
salt and pepper
2 cups arborio rice
6 to 8 cups fish stock, warm
1 pound whole mussels
2 tablespoons flat Italian parsley, finely chopped
2 tablespoons grated Parmesan cheese
In a large (12- to 14-inch) skillet, melt 2 tablespoons butter over high heat. Add the shrimp, scallops and fish, and cook for 2 to 3 minutes, tossing to prevent sticking. They should be cooked about halfway. Remove them with a slotted spoon to a plate, but save the butter.
Add the onion, carrot and celery, and lower the heat to medium. Cook for about 15 minutes, until the veggies are tender but not mushy. Add a generous sprinkle of salt and pepper.
Add the rice to the pan, and toss to coat with the butter. Cook for an additional 3 minutes. Then add enough warm stock to barely cover the rice, and adjust the heat to the barest simmer. Stir the rice to prevent sticking.
Over the next 12 minutes, continue to add warm stock as needed. Allow each ladleful to almost evaporate before adding more. Keep stirring.
Return the par-cooked shrimp, scallops and fish to the pan (along with any juices that may have appeared on the plate). Add the mussels, making sure the shells are partially submerged in the rice.
Keep adding stock while the rice and fish continue to cook. The dish is done when the rice is tender-firm and the mussels have opened. Discard any mussel whose shell does not open.
Stir into the rice the parsley, the Parmesan and the remaining 2 tablespoons of butter. Taste for salt and pepper levels, then serve immediately.