RISOTTO PAIRING RECIPES
EASY RISOTTO RECIPES - OLIVEMAGAZINE
SEAFOOD RISOTTO RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 45 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
- Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.
- Stir in scallops and shrimp, and cook about 5 minutes, until seafood is cooked. Stir in shucked mussels, butter and chives. Divide among 4 shallow soup plates, garnish each portion with a mussel in the shell, and serve.
Nutrition Facts : @context http//schema.org, Calories 536, UnsaturatedFatContent 9 grams, CarbohydrateContent 51 grams, FatContent 15 grams, FiberContent 2 grams, ProteinContent 37 grams, SaturatedFatContent 4 grams, SodiumContent 1386 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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