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Chef
Jeff Wirtz
Blount
Seafood
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Rhode
Island Seafood Risotto
Serves
6
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| Ingredients
Butter
Olive oil
Medium onion, chopped
Fresh garlic, chopped fine
Aborio rice
Sherry wine
Clam juice (can substitute lobster,
___fish, or seafood
stock)
Lobster meat, chopped
Clam meat, chopped
Arugula, washed and chopped
Live littlenecks
Live mussles
Live lobster
Salted water (to boil lobster)
Ice water (to cool lobster)
Heavy whipping cream
Zest of 1 lemon
Salt
Pepper
Fresh Basil, chopped |
Portion/Unit
3 T
6 T
1
6 cloves
3 cups
1/2 cup
9 cups
9 oz
1 cup
1 bunch
12
12
1
2 gallons
2 quarts
1/2 cup
Taste
Taste
1/2 cup |
Preparation
1. In a large stock
pot, bring 2 gallons of salted water to a boil and
add lobster. Allow lobster to cook for 10 minutes.
Remove lobster from stock pot and cool in ice water
bath.
2. Melt butter over high heat in a 4 quart sauce
pan. Add oil, chopped onion and garlic and saute
for 3 minutes, stirring constantly.
3. Add rice to pan and continue to saute for an
additonal 2 minutes. Remove the pan from the stove
and add the sherry. Carefully move the pan back
to the stove and bring the mixture to a simmer,
stirring constantly.
4. Add 1 cup of clam juice to the rice mixture,
turn heat to medium and let simmer until all of
the clam juice has been absorbed. Add another cup
of clam juice to the pan and allow to simmer until
all of the juice has been absorbed. Repeat this
process untill all of the clam juice has been added,
stir often.
5. While the risotto is cooking, remove all the
lobster meat from its shell and cut into large pieces.
6. When adding the last cup of clam juice to the
risotto, also add the chopped clams, live clams,
live mussels and the heavy cream. Cover the pot
and let simmer for 5 to 10 minutes or until clams
and mussels have opened their shells.
7. Once the shell fish has opened and the heavy
cream is absorbed, stir in the chopped lobster meat,
arugula and lemon zest. Season with salt and pepper
to taste.
8. Serve hot, garnished with chopped basil.
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