Nyt Seafood Risotto Recipes

SEAFOOD RISOTTO

Steps:

• In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
• Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.

LOBSTER RISOTTO

Steps:

• In a medium pot, heat the stock and keep warm.
• In a large, wide saucepan, melt the butter in the oil over medium-high heat. Add the onions and sauté until translucent, about 4 minutes. Add a large pinch of salt, then add the rice and stir constantly for about 2 minutes. Add 1 cup of broth and simmer, stirring until the broth is almost absorbed. Add more broth, a cup at a time, allowing each addition to be absorbed before adding the next. Stir often. Cook until the rice is tender and the mixture is creamy, 20 to 25 minutes.
• Stir in the lobster meat until heated through, then add the chives and ¼ cup of the Parmesan. Season to taste with salt and pepper. Serve immediately with remaining Parmesan. Reserve excess risotto for Eggs Over (Easy) Lobster Risotto Patties (recipe here).

SEAFOOD RISOTTO

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.

ASIAN SEAFOOD RISOTTO

Steps:

• Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
• Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
• Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.

SHRIMP RISOTTO

Steps:

• In a medium-sized saucepan, bring the broth to a simmer over medium heat. Stir in the saffron, and reduce the heat to medium low.
• Heat the oil and 1 tablespoon of the butter in a heavy medium-sized saucepan over medium heat. Add the onion and garlic and stir until just tender, about 2 minutes. Add the rice, season with salt and pepper, and stir until all of the grains are well coated with the fat and onions, and the rice is turning slightly translucent, about 2 minutes.
• Add the white wine, if using, and stir until it is almost completely absorbed into the rice, 1 to 2 minutes. Add 1 cup of the hot broth and simmer, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Continue adding the broth 1/2 cup at a time, stirring often and simmering until the liquid is almost absorbed before adding more (you can add some water to the pot of broth if it looks like you might run low). After about 16 to 18 minutes, when the rice is still quite al dente but the dish is starting to look creamy, stir in the shrimp and another 1/2 cup of the broth and stir frequently until the shrimp are almost cooked through and the rice is al dente, 3 to 4 minutes. Add another 1/2 cup of liquid if the mixture is too thick (you want it to be quite loose).
• Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan. Taste and adjust the seasoning, and add a bit more broth if necessary to achieve the desired texture. Quickly ladle into a serving bowl, or individual bowls and serve immediately with the parsley and more Parmesan, if using.

SEAFOOD RISOTTO

Steps:

• In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot. Small children should be highly supervised over each step that involves any type of gadget or working near a heat source. Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. If you have older children, they can begin wiping off the shiitake caps with a damp cloth, removing the stems, cutting off the end, slicing the stems lengthwise and then slicing the caps.
• Add the rice to the onions and stir to coat. Small children can do this well once they practice and learn a controlled stirring motion. "Slow and steady" can be repeated until they get the hang of it.
• Add 1/3 cup white wine and stir until completely absorbed. Constant stirring will be required from here on out to make a good risotto. Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice. Stir continuously until the stock is absorbed. Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy. The risotto should be creamy, slightly soupy but not watery.
• Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted. Add the other half of the chopped onion and stir to coat. Have the children cut the red pepper with table knives into strips and then crosswise into small even squares. Add the diced pepper to the onion and stir to combine. Add the tomatoes and stir to combine. Add the shiitakes and cook until any liquid evaporates. Add the fresh seafood and cook until just done.
• Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can be stirred into the risotto or served on top at the table. Cover until ready for service.

SEAFOOD RISOTTO

Steps:

• Fill a large bowl with ice water, and set aside. Fill a large stockpot three-quarters full with cold water. Bring to a boil, and add 1/4 cup salt. Plunge lobsters head first into water. Return to a boil, and cook for 3 minutes (meat will not be fully cooked). Using tongs, transfer lobsters to ice water, and let cool for 5 minutes. Place lobsters on a cutting board.
• Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. (Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat.) Cut tail in half lengthwise, and then crosswise. Transfer tail meat to a plate lined with paper towels. Separate claws from knuckles; twist and pull off pincers. With back of knife, crack knuckle end of claw. Gently remove whole piece of meat, and add to plate. Crack knuckle, remove meat from shell, and add to plate. Wipe any white residue off meat.
• Place clams and mussels in a large skillet or pot, and add 2 inches of water. Cover skillet, and bring to a simmer over medium-high heat. Cook until clams and mussels have opened, 4 to 5 minutes. Discard any that remain closed. Using a slotted spoon, transfer clams and mussels to a bowl, and cover loosely with parchment and then foil.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic and chile, and cook for 1 minute. Add 1/4 cup sparkling wine, and simmer until reduced by half, about 2 minutes. Stir in shrimp, calamari, and 1/4 cup stock, and cook until shrimp just turn pink, 2 to 3 minutes. Stir in chervil. Remove from heat.
• Combine saffron and remaining 6 1/4 cups stock in a saucepan, and bring to a boil. Reduce heat, and simmer gently.
• Melt 3 tablespoons butter with remaining 3 tablespoons oil in a large saucepan over medium heat. Add shallots, and cook until soft, 2 to 3 minutes. Add rice, and cook, stirring constantly, until edges of grains are translucent, about 3 minutes. Add remaining 3/4 cup sparkling wine, and cook, stirring constantly, until wine has been completely absorbed. Add 1/2 cup of the simmering stock, and cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail. Continue adding stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next, until you've added all but 1 cup of the stock. (It should take 18 to 20 minutes.)
• Add lobster and shrimp mixture. Add 1/2 cup of the remaining stock, in same manner as described above. If you prefer a looser risotto, add the remaining 1/2 cup stock. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. Remove from heat. Stir in remaining 6 tablespoons butter cut into pieces, and season with salt and pepper. Stir in lemon zest, clams, and mussels. Garnish with chervil sprigs. Serve immediately.

SHRIMP RISOTTO WITH PEAS

Steps:

• Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
• Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

RISOTTO MARSEILLE-STYLE

Steps:

• Place 1/2 cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
• Mix 3/4 teaspoon garlic, the remaining tablespoon lemon juice and 1/2 teaspoon of the Espelette pepper into the mayonnaise. Set aside.
• Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1 1/2 teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining 1/2 cup wine, the tomato paste and the remaining 1/2 teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
• Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add 1/2 cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there's only about 1/2 cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
• Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.