SHELLFISH RISOTTO
Prepare the fish broth a day ahead and cook the shellfish a bit ahead of time, then the cooking and assembling of the risotto will be a snap.
- Basic Fish Broth
- 3 pounds fish frames (see Note below)
- 1 large onion, coarsely chopped
- 2 celery stalks, cut into pieces
- 2 carrots, cut into pieces
- 3 parsley sprigs
- 2 cups dry white wine
- 3 quarts cold water
- Salt to taste
- For the risotto
- 3 to 4 tablespoons olive oil
- 1 cup dry white wine
- ¼ pound clams in shells, the smallest you can get
- ¼ pound mussels in shells, the smallest you can get
- ¼ pound scallops, cut into fourths
- ¼ pound shrimp, cut into fourths
- 2 garlic cloves, minced
- Pinch of hot ground chile pepper
- 5 tablespoons unsalted butter
- 1 medium onion, minced
- 2 cups arborio rice,
- 1 cup dry white wine
- 6 to 7 cups Basic Fish Broth
- 2 tablespoons chopped parsley
- Salt to taste
Instructions:
- Prepare Basic Fish Broth: Rinse the fish frames under cold running water. Combine all the ingredients in a large saucepan and bring the water to a gentle simmer.With a skimmer or a slotted spoon, remove the scum that comes to the surface of the water. Simmer the broth, uncovered, 1 hour. Strain the broth into a bowl and, if you are not planning to use it right away, cool it to room temperature. It can be refrigerated for a few days or frozen. Strain broth into another saucepan and keep it warm on very low heat.
- Prepare shellfish: Heat 1 tablespoon of the oil in a medium skillet with wine. Add clams and the mussels and cover the skillet. Cook until clams and mussels open, 2 to 3 minutes.Transfer clams and mussels to a bowl. Strain and reserve cooking liquid.
- Wipe the skillet clean, then put it back on high heat with remaining olive oil. Add scallops and shrimp and sauté until lightly golden, about 2 minutes. Add the garlic and chile pepper and stir once or twice. Add the reserved liquid from clams and mussels and stir briefly. Return the clams and mussels to the skillet and turn the heat off.
- Prepare the risotto: Melt 4 tablespoons of butter in a large saucepan. When butter foams, add onion. Sauté over medium heat until pale yellow. Add the rice and mix well.When the rice is coated with butter, add the wine. Cook, stirring constantly, until wine has evaporated. Stir in 1 or 2 ladles of hot fish broth, or just enough to barely cover the rice. Stir over medium heat until broth has been absorbed. Continue cooking and stirring the rice, adding broth a little at a time about 15 minutes.
- Add the shellfish and the pan juices. Stir in the parsley and the remaining butter. Cook 1 to 2 minutes longer. At this point the rice should have a moist, creamy consistency.Taste and adjust the seasoning and serve at once.
- Note:Fish frames are a mixture of fish heads, bones and fish scraps available in fish markets, sold for the purpose of making fish broth.You can assemble your own fish frames by freezing any odd pieces of fish parts.