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Risotto di Mare Print Email


Italian style rice with seafood

5 cups fish stock
4 TBS olive oil, separated
4 TBS butter, separated
1/2 cup minced onion
2 cloves garlic
2 cups Carnaroli rice
1/2 cup dry Vermouth, warmed
fresh minced chives and parsley
1/2 cup cream
salt and pepper
1-2 LBS scallops, shrimp, lobster, or calamari
2-3 TBS each: fresh chives and Italian parsley

Warm fish stock to a simmer – adding any seafood shells to enhance stock. In a large, heavy pot, saute onion in 2 TBS olive oil and garlic over medium heat, stirring regularly. When a light golden color add 2 TBS more oil and rice, stirring and sauteing for several minutes until the pearl becomes pronounced.

Raise heat slightly, add warmed Vermouth and stir until evaporated. Stir in 1/2 cup hot stock, when it has been absorbed, stir in another 1/2 cup stock – continue adding and stirring until the rice is tender yet still slightly firm. If you run low on stock before the rice is done, add more water and bring back to a simmer.

Turn off flame, add cream, 2 TBS butter and another ladleful of stock. Stir well, adjust seasonings, cover and rest a few minutes before serving.

Sauté seafood in remaining 2 TBS butter and half of the herbs for about 3 minutes, seasoning if desired with garlic and pepper. Do not overcook! Serve seafood on top of risotto garnished with remaining herbs.
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