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Seafood Risotto Print Email


5-6 cups fish stock
6 TBS butter, separated
1/2 cup minced onion
2 cloves garlic
2 cups Carnaroli rice
1/2 cup dry Vermouth, warmed
2 TBS fresh minced chives (or other herbs)
2 TBS fresh minced parsley
1/2 cup cream
salt and pepper
braised seafood of choice *

Warm fish stock to a simmer Š adding seafood trimmings, shells, herbs or veggies as desired to enrich stock. In a large, heavy pot, melt 2 TBS butter and sautˇ onion and garlic over medium heat, stirring regularly, to a light golden color. Add 2 TBS more butter and rice, stirring and sautˇing for several minutes until the pearl becomes pronounced.

Raise heat slightly, add warmed Vermouth and stir until evaporated. If youÕd like to add chopped carrot, raw artichoke hearts or any other firm veggies, now is the time. Stir in 1/2 cup stock, when it has been absorbed, stir in another 1/2 cup stock Š continue adding and stirring until the rice is tender yet still slightly firm.

Turn off flame, add cream, remaining butter, herbs and a large ladleful of stock. Taste and adjust with salt and pepper. Cover and rest a few minutes before serving with seafood.

* Braised Seafood

1/2 onion, sliced
2 cloves garlic, sliced
1 - 2 TBS olive oil or butter
2 LBS Mussels or clams (or 1 lb shrimp or firm fleshed fish cubed)
splash of vermouth
1 lemon
1/2 cup fish stock
pinches of crushed red pepper
2 TBS thyme, oregano or chives
2 TBS minced parsley
salt and pepper to taste

Sautˇ onion and garlic in oil. Add seafood and sautˇ for 1 minute. Add a splash of vermouth, the juice of 1/2 to 1 lemon, fish stock, crushed red pepper, herbs and parsley. Raise heat to high and braise just until the seafood is done (just a couple of minutes, longer for clams) adjusting seasoning with salt and pepper. Serve next to a steaming bowl of seafood risotto. Š Chef Mick Rosacci, TonyÕs
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