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Mixed Seafood Risotto with Roasted Tomato Broth

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Active Time:  40 Minutes
Total Time:  1 Hour
  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 oz. salmon filet
4 oz. snapper filet (or other white fleshed fish)
4 oz. 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
1/2 teaspoon salt
3 tablespoons parmesan cheese
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 carrot, onion, celery, bay leaf, fennel seed, parsley and shrimp shells, simmer for 20 minutes. Strain, discarding vegetables and shells. Cut the fish filets 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. Cook 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 tomato broth around 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 by Lake Austin Spa Resort.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves four generously
Calories: 469
Fat. Total: 8g
Fiber: 3g
Carbohydrates, Total: 55g
Sodium: 1377mg
% Cal. from Fat: 15%
Cholesterol: 73mg
Protein: 35g
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