Seafood Risotto

by Mary Sacks

This is a great recipe to impress; however, it's not one of those dishes that you can cover and keep warm until serving time. Your timing must be spot on. Serve immediately.

Ingredients

5 cups of prepared RBC Seafood Broth
¾ cup dry white wine
6 Tbsp. (¾ stick) butter
2 tsp. minced garlic
¼ tsp. dried crushed red pepper
½ pound choice of Shellfish or Fish
¾ finely chopped onion
1½ cups Arborio rice or medium-grain white rice
2 Tbsp. plus 2 tsp. chopped fresh parsley

Choice of Shellfish

A mix of shrimp, clams, crab, lobster, mussels, and scallops.

Choice of Fish

Any fish. Cut into chunks before cooking and flake when added to the risotto at the end of the recipe.

Directions

Bring broth and ¼ cup wine to a simmer in medium saucepan. Reduce heat; keep hot. Melt 2 Tbsp. butter in medium skillet over medium heat. Add 1 tsp. garlic and crushed red pepper. Add Seafood or Shellfish choice.
Sauté until seafood is just cooked, about 2 minutes. Add remaining ½ cup wine. Simmer until seafood is just cooked through, about 2 minutes. Drain seafood, reserve cooking liquid.
Melt remaining 4 Tbsp. butter in a heavy large saucepan over medium heat. Add onion and remaining 1 tsp. garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat about 2 minutes. Add 2 cups broth mixture 1 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes.
Stir in reserve seafood cooking liquid. Cook until rice is just tender and the mixture is creamy, about 5 minutes longer. Remove from heat. Stir seafood and 2 Tbsp. parsley into risotto. Season risotto to taste with salt and pepper. Transfer to bowls. Sprinkle with 2 tsp. parsley. Serve.