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Happy New Year’s Eve! Seafood Risotto with Prosecco

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Ah, the last post of 2008. See you, 2008! There were a few really good things about this year, a few really annoying things, and a few things things that mostly stayed the same. What will 2009 bring? Well, hopefully more of really good things! Already, I am looking forward to Ashland/California in May and Montana in August. But most definitely, 2009 will bring more risotto!

This was influenced by a risotto recipe in the cookbook, Big Night In. But mainly, that’s just the prosecco part. My seafood here was about 1 pound of shrimp and 1/2 a pound of cubed, cooked halibut. But you could totally skip the halibut — I just added it because I had 2 small, frozen halibut steaks in the fridge that I wanted to use. I cubed and cooked it first, because I wanted a little crusty, cooked goodness on the fish surface.

Risotto recipe is first, quick seafood stock recipe follows.

Seafood Risotto with Prosecco
This will feed about 4-5 people
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper, diced
2 cups arborio rice
1/2 cup prosecco (or champagne)
6 – 7 cups seafood stock (see below)
1 lb raw shrimp (shells, used for stock and shrimp cut into bite-sized pieces)
Optional: 1/2 pound cooked halibut, cubed (I cubed raw halibut, salted and peppered it, and seared it nicely before using, carry-over finished cooking it mostly all the way through)
1/2 – 1 cup Parmesan cheese
salt & pepper

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Okay, make your quick and easy fish stock (see below). Keep that warm in your handy stock pot.

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In a big pot, heat the olive oil over medium-high heat. Add the onion, garlic and bell pepper and let cook about 3-4 minutes. Add the rice next and stir to coat in the oil.

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Next comes the prosecco or champagne. Stir until and stir until it is mostly absorbed. Then, start adding the simmering broth (about 1/2 a cup at a time), stirring, adding more when the liquid in the risotto pot is almost absorbed.

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When you’ve gone through about 3/4 of the broth and the risotto is almost done (give it a taste, it should be slightly al dente but close to done), add the shrimp and continue to add more broth as it cooks for 3-4 minutes.

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On your last addition of broth, add the cheese and halibut if you are using it. Stir while the cheese gets all melt-y and creamy and the halibut rewarms (1-2 minutes). Taste and salt and pepper as needed.

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Serve in bowls with some chopped parsley if desired. Bread on the side is good. Leftovers saved well for me. I had about 1/2 cup of both left and I poured that into the leftover risotto before putting away in the fridge.

Quick Seafood Stock
Adapted from the Web site New Italian Recipes
1 tbsp olive oil
raw shrimp shells and tails from 1 pound of shrimp
Scraps from your 1 medium onion and bell pepper
1 stalk celery, chopped
1 small carrot, chopped
1 small handful of fresh parsley leaves
2 garlic cloves, peeled and cracked open
7 cups water
2 tbsp tomato paste
1 tbsp lemon juice
pinch of salt and pepper

Heat the olive oil over medium-low heat and then add the vegetables (onion, bell pepper, carrot, celery) and parsley.

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Cover the pan and cook 10 minutes. Add the raw shrimp shells and tomato paste. Cook until shells turn pink. Add water and simmer for about 30 minutes.

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Strain out vegetable scraps and shrimp shells. Add lemon juice and a pinch of salt and pepper.

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Pour stock back into the pan and keep at a simmer while you make the risotto.

Oh yeah. Drink the rest of the prosecco with dinner! :)

5 comments to Happy New Year’s Eve! Seafood Risotto with Prosecco

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