Monday, September 7, 2009

Shrimp and Mussel Risotto

rice and fish.

1 pound shrimp, in shells, raw.
1 pound mussels
1 large shallot
10 mushrooms, chopped
2 cups abrorio rice
6-8 cups broth (recipe below)
3 tbsp butter
salt and pepper, to taste

shrimp shells from your shrimp
clean mussel shells
2 jars clam juice
1/2 onion, chopped
2 cloved garlic

boil all these together, along with 6 cups water, about 45 minutes. add salt if needed.

for the risotto

melt the butter in a pan, add a little oil to keep from burning. chop the mushrooms and add to the oil, chop shallots and do the same, slice garlic and do the same. cook until soft. add rice and enough water to cover it. stir regularly, never leave the risotto's side. as the rice absorbs the broth, keep adding more broth until the rice is soft and there is a creamy sauce surrounding it. add the fish. cook 5-10 minutes, or until shrimp is pink and no longer translucent. do not overcook. season with salt and pepper, to your taste. this process is easy but attention is needed at all times. make sure you dont have distractions and keep stirring all the time. you can substitute any other seafood. if i was rich i would have made this with crab, shrimp, mussels, and and a lobster tail.

by the way i served this with fresh corn off the cob and tomato from my garden. deeeeeelicious.

1 comment:

  1. and if i had more time to cook i would have sauteed more mushrooms on the side.