Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- Salt
- Freshly ground white pepper
- Freshly ground black pepper
- 6 cups seafood stock
- 1 teaspoon chopped garlic
- 1 pound (2 cups) Arborio rice
- 2 pounds assorted Mediterranean shellfish and seafood
- 1 tablespoon butter
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano
- 3 tablespoons chopped green onions, green part only
- 2 tablespoons finely chopped fresh parsley leaves
Directions
In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.
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By MIRIWASS
on February 25, 2013
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WOW! What flavor!
Wegmans carries an affordable seafood stock, and I added a half cup of white wine. I cooked it the old fashioned way, stirring for 30 minutes, and I used shrimp and scallops. No need for cream. So delicious!
By mzchavez01
on December 22, 2012
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Bland, Bland, Bland. I followed the recipe to a tee with the exception of the seafood stock. I could find any so had to settle for chicken stock. For the seafood I used (all fresh a lobster tail, scallops, shrimp and crab meat. This was very expensive to make, bland and not worth trying to make again.
By Jazzo721
Brooklyn, NY
on December 23, 2011
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This risotto recipe is AMAZING. I make it every Christmas and it's a hit! Thank you to whomever posted a review and said that you can use chicken stock instead of seafood stock which is expensive and hard to find. It really is just as good.
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