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Seafood Risotto

This recipe comes from Mangia Bene Pasta - what can I add after a title like that, except to say this site has some excellent recipes and information. Well worth visiting.

If you would like to visit his website <click here>


5 tbsp unsalted butter, divided
4 tbsp olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4 - 5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 lb small scallops
1/2 lb shrimp, peeled
1 - 2 lobster tails, cut into chunks
5 - 6 squid tubes, cut into rings
1/2 tbsp Kosher salt
Black pepper
1/4 cup parmesan cheese (optional)

  • In a large Dutch oven, heat 3 tbsps butter and 3 tbsps olive oil.
  • Add onion and garlic. Cook on medium heat for 3 minutes, stirring continually.
  • Add rice. Turn heat up a little and toast rice slightly, 2 - 3 minutes.
  • Then reduce heat to medium to low.
  • In another saucepan, sauté mushrooms in 1 tbsps olive oil, 1 - 2 minutes.
  • Add fish broth to mushrooms and bring to a slow simmer.
  • Begin adding this broth, about 1 cup at a time, to the rice. Stir regularly. Allow the rice to absorb the liquid before more broth is added. This should take 25 - 30 minutes.
  • While adding the last cup of broth, add all of the seafood, salt and pepper.
  • Cook for about 5 minutes until all of the liquid is absorbed and the seafood is cooked.
    Remove from heat. Add 1- 2 tbsps butter and parmesan cheese, if desired.

Serves 4

© 2001-2002 Sandra Laux