Cowell and Hubbard: Seafood Risotto - Cleveland 19 News Cleveland, OH

Cowell and Hubbard: Seafood Risotto

3 T butter

6 cloves garlic

2 shallots

1 lb. Arborio rice

2 c dry white wine

2 qt. vegetable stock- keep hot

1 c peeled tomatoes

1 pinch saffron

¼ bunch fresh thyme

5 oz. shrimp 5 oz. calamari 5 oz.

Olive oil as needed

Salt and pepper to taste

Parmesan cheese to garnish

Heat half the butter in a large pot and sauté the garlic and shallot together. When the shallots are translucent, add in the rice and parch. Keep stirring the rice until it starts to stick, add the white wine and burn off the alcohol. Take the hot stock and add one third into the rice. Bring the rice to a simmer, add the saffron, and keep stirring. As the stock reduces, add in one third at a time until all of your stock is gone. Add in cold butter and stir to finish. Season with salt, pepper, and olive oil.

In a large sauté pan, heat some of the olive oil until wisps of smoke start to rise. Put the seafood in the pan and sauté, being careful not to overcrowd the pan. Once the shrimp starts to change is color, crush the tomatoes and add to the seafood. Reduce the heat to medium low and let stew. Pick the fresh thyme and add to the pan while the sauce reduces. Season with salt and pepper. Garnish with olive oil and parmesan cheese.

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