Recipe: Seafood Risotto

Summary: Chef Nico Chessa shares his Seafood Risotto Recipe. A medley of fresh calamari, sea urchin, sea scallops and shrimp prepared to satisfy the most demanding palate

Ingredients

  • 2 lbs calamari cut in to ¼ inch strips
  • 3 oz sea urchin
  • 12 large sea scallop cut in half
  • 12 shrimp tails
  • 3 chopped Roma tomatoes

For the Risotto

  • 3 oz unsalted butter
  • 1 small sweet onion chopped
  • 3 tbsp extra virgin olive oil
  • 16 oz carnaroli rice
  • chopped parsley
  • mascarpone cheese
  • ½ gal of vegetable stock (chicken stock or clam juice)
  • 1 bottle of your favored white wine (chilled)


Instructions

  1. Melt the butter in a heavy bottom pan, and then add onions.
  2. Let cook, stirring continuously at medium flame until they become translucent.
  3. Add the rice and keep stir at low flame until the rice is nicely toasted and also becomes translucent.
  4. Heat the stock and keep on simmering while you prepare the risotto.
  5. Add the stock, 8 liquid ounces at a time (depending on the rice, the process should be repeated as the rice absorbs the liquid 4 to 5 times).
  6. Cook for about 8 minutes. Add the seafood (reserving the sea urchin for end), add the chopped tomatoes and season with salt and pepper.
  7. When the rise reaches an al dente stage, add 4 oz of stock and cook for 4 minutes.
  8. Remove from heat, add parsley and finish with folding in with mascarpone and the sea urchin, to complete flavor and creaminess.
  9. Place on a serving dish and drizzle with a good olive oil.
  10. Pour the chilled white wine for yourself, family and friends and salute and buon appetito!

Preparation time: 25 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 6

Culinary tradition: Italian

My rating 5 stars:  ★★★★★ 1 review(s)