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Risotto Milanese ai Frutti di Mare Print Email


Italian rice prepared in Milan style and finished with lobster, scallops, crab or shrimp. Amazing paired with beef tenderloin tournedos.

4-5 cups lobster, fish or chicken stock
1 TBS butter
1 TBS olive oil
1 cups Italian Riso; Carnaroli or Arborio
¼ - ½ tsp saffron threads
½ glass white wine
2 TBS grated Parmesan cheese, optional
Cream and butter to taste
Sea salt and white or black pepper, to taste

2 servings of cleaned shellfish: 2 lobster tails, shelled and cut into medallions; or 12 oz peeled & deveined shrimp; or 12 oz scallops or lump crab meat

4 TBS butter, to taste
pinches of crushed red pepper
1 TBS minced fresh Italian parsley

In a saucepan, heat stock to a light simmer. It will be added in increments to create the risotto.

In a heavy saucepan or Dutch oven, over medium high heat, melt butter. Stir in the oil and rice, cooking until you see the pearl in the center (about 5 minutes). Add saffron threads and wine, cooking until the wine has almost evaporated.

Add ½ cup of hot chicken stock to rice and cook at a lively simmer, stirring regularly until the rice has absorbed most of the liquid. Continue to add broth and stir like this until the rice is just tender, or al dente. (When rice is almost done, begin to preheat a large skillet over medium flame on a second burner.) Refresh stock pot with water or more stock if needed.

Turn off flame and stir in parmesan, if using, once incorporated; finish to taste with room temperature butter and heavy cream (thinning a bit, it will continue to absorb the liquid). Taste and adjust final seasonings with fine sea salt and fresh ground pepper, cover tightly and remove from heat.

Saute prepared shellfish briefly in melted butter with pinches of crushed red pepper, just long enough to cook through. Serve over plates of risotto and garnish with fresh minced parsley and cracked black pepper.

Perfectly paired with asparagus and roasted red pepper strips, a fresh green salad and rustic bread. – Chef Michaelangelo (mick) Rosacci

Chef’s Notes: If pairing with tenderloin tournedos for surf & turf, allow 1-2 one quarter inch thick tournedos per person and reduce cleaned shellfish to 8 ounces. Season tournedos with Tony’s Steak and Roast Seasoning or your favorite blend and saute, grill or broil quickly over high heat to sear and cook as desired.
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