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.