Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Shellfish Risotto




Source of Recipe


"The New Basics Cookbook" by Julee Rosso & Sheila Lukins






Recipe Introduction


This is a wonderful risotto. And because you use mostly mussels in it, not very expensive.





List of Ingredients



• 2 lb. mussels - well scrubbed and bearded
  
• 1/2 c. dry white wine
  
• 3 T. olive oil
  
• 1/2 c. chopped onion
  
• 2 T. minced shallots
  
• 1 fennel bulb - tops removed, cut into julienne
  
• 2 c. Arborio rice
  
• 3 c. good chicken stock
  
• 3 c. fish stock or clam juice
  
• 8 oz. sea scallops
  
• 8 oz. large shrimp - peeled and deveined
  
• 1 t. black pepper
  
• 2 T. chopped fresh dill
  






Instructions



1. Place the mussels in a pot with the white wine, and bring to a boil. Lower the heat and simmer until the mussels open, about 5 minutes. Drain the mussels and strain the cooking liquid through several layers of cheesecloth. Remove the mussel shells and discard them. Set the mussels and servred liquid aside.
   
2. Heat the oil in a large flameproof casserole or dutch oven. Saute the onion and shallots over low heat until soft, 3 minutes. Add the fennel and saute another 3 minutes. Add the rice and cook, stirring, 3 minutes longer.
   
3. Meanwhie, bring the stocks and reserved mussel liquid to a boil in another saucepan. Reduce the heat and keep at a simmer.
   
4. Slowly add 1 c. of the hot liquid to the rice. Stir, and allow to simmer. When the liquid has been absorbed, add 1/2 c., stir and simmer. Continue add the liquid, 1/2 c. at a time, stirring constantly, until almost all the liquid has been added.
   
5. Add the scallops, shrimp, and the reserved mussels. Continue cooking, adding liquid in 1/4 c. amounts, until the seafood is cooked and the rice is slightly creamy and just tender. Altogether this should take 25 - 30 minutes. Stir in black pepper and dill. Serve immediately.
   






Final Comments


Serves 8.