Venetian Shellfish Risotto Recipes

VENETIAN SHRIMP AND SCALLOPS

Steps:

• Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour.
• Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan.
• Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices.

VENETIAN SHELLFISH RISOTTO

Steps:

• Make a rich fish stock with the shells, fish bones and heads. Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.
• Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley. Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.