Seafood Risotto

Name: Seafood Risotto
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 to 10 servings
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; 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

Getting reviews...

Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 8 to 10 servings

Total: 50 min

Prep: 15 min
Cook: 35 min

Yield: 8 to 10 servings

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.

Recipe from Emeril Lagasse