Mixed Seafood Risotto with Roasted Tomato Broth
- Active Time 40m
- Total Time 1h
Serves four generously
- For Risotto:
- 4 cups fish stock or clam juice
- 4 cups fat-free chicken stock
- 1/2 onion chopped
- 1 carrot chopped
- 1 rib celery chopped
- 1 bay leaf
- 1/2 teaspoon fennel seeds
- A few parsley stems chopped
- 12 shrimp, peeled, deveined, shells reserved
- 4 ounces salmon fillet
- 4 ounces snapper fillet (or other white fleshed fish)
- 4 ounces crabmeat (optional)
- 12 mussels or clams
- 1/2 cup white wine
- 1 cup Texmati or Arborio rice
- 2 teaspoons olive oil
- 1/4 teaspoon saffron
- 3 tablespoons Parmesan cheese
- 1/2 teaspoon salt
- For Tomato Broth:
- 2 large cloves garlic
- 3 Roma tomatoes
- Salt to taste
- Cayenne pepper
FOR RISOTTO: Combine the fish and chicken stocks with the onion, carrot, celery, bay leaf, fennel seed, parsley and shrimp shells, simmer for 20 minutes. Strain, discarding the vegetables and shells.
Cut the fish fillets into half-inch cubes; poach in the stock mixture for two minutes, strain and reserve. Take 1/2 cup of the stock and combine with 1/2 cup white wine (when you are ready to serve, place the shrimp and mussels in a wide pan, pour the wine/stock mixture in, bring to a boil, cover and steam for 3 minutes.)
Sauté the minced onion in olive oil until softened. Add the rice, garlic and saffron. Sauté for one minute while stirring. Add one cup of stock and let the rice cook over medium heat, uncovered until most of the liquid has been absorbed. Add a second cup of stock and repeat. Test the rice texture (eat a tiny bite) then add as much of 1/3 cup of stock as needed to complete the cooking. When the final liquid installment has been absorbed, cool slightly, then fold in fish, crabmeat (if using) and Parmesan cheese. Season with salt. Cook the shrimp and mussels as directed, adding pan liquids to your tomato broth after the shellfish are cooked.
FOR TOMATO BROTH: Rub the garlic cloves with a drop of olive oil, wrap loosely in aluminum foil and roast on a baking sheet along with tomatoes at 400 degrees F until the tomatoes are softened and mottled brown. Puree the garlic and tomatoes with salt and cayenne, thinning with remaining seafood/chicken stock to desired consistency.
TO SERVE: Press individual servings of the rice mixture lightly into a one cup mold, then invert into a wide dish soup-bowl. Ladle the tomato broth around the rice, set three shrimp and three mussels in per serving. Garnish with chopped Italian parsley and a few thawed green peas.
Recipe created exclusively for Cooking.com by Lake Austin Spa Resort.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
469 calories; 8g total fat; 73mg cholesterol; 1377mg sodium; 55g carbohydrates; 3g fiber; 35g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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