Seafood Risotto

Makes 4 servings

Ingredients

1 tablespoon California Olive Ranch® Arbequina Premium Reserve Extra Virgin Olive Oil
1 14oz bag frozen Whole Foods® Seafood Medley, thawed and drained
1/2 cup yellow onion, finely chopped
1 tablespoon garlic, minced
1 cup arborio rice
1/4 cup white wine
4 cups seafood stock, hot
2 tablespoons Amore® Tomato Paste
1/2 cup Parmigiano Reggiano, grated
2 tablespoons Kerrygold® Unsalted Butter
1 tablespoon lemon juice
1 teaspoon Old Bay® Seasoning
2 tablespoons chives, minced
Hatteras Saltworks® Sea Salt, to taste
garnish
chives
Spice House® Tuscan Olive Oil Seasoning
Torciano® White Truffle Olive Oil
Parmigiano Reggiano

Directions

Add the stock to a small pan and heat until just hot, not boiling. Keep warm on a simmer or low heat, until needed.

On another burner, heat the oil in a dutch oven over medium high heat. Add the onion and garlic and fry for a few minutes. When the onion is slightly softened, add the tomato paste and cook until combined. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated, scraping the bottom to deglaze the pan.

Add the hot stock, a ladleful at a time, stirring over medium to medium high heat. When cooking the rice look for a nice low bubbling not a rolling boil, stirring often. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 30 minutes to cook. Along the way keep tasting for salt and rice doneness. You are looking for “al dente” on the rice, not mushy or crunchy, but some resistance and texture when eating.

When the rice is just about finished cooking and you feel you have 1 ladle left of stock til finished. The finished sauce consistency should be creamy, not runny. Add the seafood medley, lemon juice and final ladle of stock. Cook for about 10 minutes or so while the rice absorbs the stock.

When the rice is finished and the seafood is cooked, remove from the heat. Add the Parmesan, chives and butter and season to taste with salt. Stir and cover with a lid, then leave to stand for 2 minutes before serving.

To plate, garnish with a drizzle of truffle oil, a pinch of seasoning and chives. Grate some Parmigiano Reggiano, step back and feel proud you made such a classy recipe. Then enjoy it.

Notes

• You will not use all of the stock.
• Replace homemade seafood stock (I make mine from leftover lobster shells and freeze in 1 cup foodsaver bags), 2 - 14.5 oz cans of Bar Harbor® Seafood Stock and top up to 4 cups with water.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.