Cooking a slow meal is a great way to reset after a hectic week. Turn on your favorite music, open a bottle of wine, and make some Seafood Risotto to start your weekend off right!
Ingredients (Serves 4)
2 tablespoons olive oil
1/2 cup finely chopped onion
3 cloves finely chopped garlic
1 cup sliced mushrooms
3 1/2 cups fish stock or chicken stock
1 cup Arborio “risotto” rice (do not substitute another variety of rice)
1 cup sliced zucchini
1 cup salsa
12 ounces frozen seafood (I recommend bay scallops and/or raw, peeled shrimp)
1/2 cup shredded fontina cheese
Parmesan cheese and lemon zest (for garnish; optional)
Step 1) Bring 3 1/2 cups of stock to a low simmer in a medium pot… we will use it in a few minutes!
Step 2) Add olive oil, onions, and garlic to a (separate) large sauté pan. Over low heat, sauté five minutes, until onions are partially translucent. Add mushrooms and sauté five more minutes.
Step 3) Add Arborio rice. Stir gently for 3 to 5 minutes until the mixture feels quite dry. This “toasts” the rice and helps to give risotto its distinct texture.
Step 4) Add 1 cup of stock to the pan and stir until it is absorbed (maybe 2 minutes or so). Add another 1 cup of stock and the zucchini to the pan. Stir until the liquid is absorbed a second time. It will take a bit longer, maybe 5 minutes.
Step 5) Add another 1 cup of stock and the salsa to the pan.
Step 6) Add frozen seafood to the remaining 1/2 cup of stock in the medium pot. Turn heat up to medium high and allow seafood to both thaw and cook. This will only take about 3 or 4 minutes (bay scallops will turn white; raw shrimp will turn pink). When seafood is cooked, remove pot from heat.
Step 7) Meanwhile, continue stirring the rice pan until almost all of the liquid is absorbed. Each time takes a bit longer. This addition may require 5 to 7 minutes to absorb. Don’t forget to continue stirring, so the rice doesn’t stick!
Step 8) When the liquid is almost completely absorbed, taste a few grains of rice. If they are crunchy, you may need to add a bit more stock from your seafood pot (1/4 cup at a time). Be careful not to add too much liquid or the rice will get mushy! Think “al dente,” like pasta. When your rice feels “al dente,” it’s done.
Step 9) Remove rice pan from heat. Use a slotted spoon to transfer cooked seafood from the pot to the rice pan. Gently stir in the seafood and fontina cheese.
Step 10) Garnish with parmesan cheese and lemon zest. Enjoy!