Have you hesitated to make risotto because it seems too difficult? It’s actually simple to cook! It just requires a bit of patience – and you’ve got that virtue, right? The key is to start with a flavorful foundation of oil, butter, onion and garlic, then add the rice and briefly toast. Ladle in hot chicken broth and stir (patiently, grasshopper!) until the liquid is absorbed and the risotto is cooked to perfection. Scoop out a kernel of rice and give it a bite. The final product should be tender, but still firm to the teeth. Not a big deal for such big results. You’ve got this.
Seafood Risotto
Ingredients
- ½ lb. bay scallops
- ½ lb. mussels
- ½ lb. fresh cod cut into chunks
- 2 cups Arborio rice
- 1 small white onion diced
- ½ cup fennel bulb sliced thin
- 3 garlic cloves minced
- 1 lemon zest only
- 1 stick butter
- 6-8 cups chicken stock
- ½ cup grated parmesan cheese
- Salt to taste
- Pepper to taste
Chef’s note: Feel free to substitute with seafood of choice.
Instructions
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In saucepan over medium heat, heat chicken stock.
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In large skillet or wok over medium heat, heat 1 Tbsp. cooking oil. Add half stick butter and garlic and mix well.
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Once butter is melted, add cod and cook 2 minutes. Remove and set aside to rest. Reserve butter in pan.
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Add scallops and cook 2 minutes. Remove and place with cod. Reserve butter in pan.
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Add onion and fennel to skillet and sauté 2 minutes. Add Arborio rice, mix well and slightly toast for about 1 minute.
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Add one ladle of chicken stock to pan and stir until stock is absorbed by rice. Continue to add stock one ladle at a time, stirring continually, until each ladle is absorbed and rice is cooked and tender to the bite, about 10-15 minutes. (Note: There will still be some chicken stock left in saucepan. Rice kernels, when bitten, should not be chalky inside. They should be tender, but still firm to the bite.)
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Season risotto with salt and pepper; add parmesan cheese and remaining butter and stir to combine.
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To skillet, add cooked seafood along with mussels and 1 cup of remaining stock. Cover with lid and steam a few minutes until mussels have opened up.
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Taste and adjust seasoning as needed. Add risotto to bowl or plate. Serve topped with fresh lemon zest.
Recipe Notes
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