Seafood Risotto

Seafood Risotto	Shipwreck Beach, Kauai Hawaii
Fish Stock
1 tsp. olive oil 4 c. shrimp shells (from 2 lbs. of shrimp) Pinch of salt 1 small onion, unpeeled and sliced 1 carrot, sliced 1 stalk celery, sliced 2 T. tomato paste 3 garlic cloves, smashed 1 T. parsley pesto ¼ tsp. thyme ½ tsp. dried chives ¼ tsp. oregano 2 bay leaves Black pepper 1 c. white wine 6 c. water	Heat olive oil in stockpot. Add shells and cook till they turn pink (up to 10 mins. To intensify flavor). Add remaining ingredients except the wine and water. Cover and cook over medium low heat for at least 10 minutes. Stir in wine and deglaze. Cover with water and bring just to a boil. Lower heat to simmer and simmer for 20 minutes. Strain into a container, pressing solids to extract goodness. Cool completely and freeze. (Recipe makes enough stock for 2 c. of risotto rice.)
Seafood Risotto
2 T. olive oil ½ c. shallots, minced 2 tsps. Fresh ginger, minced 1 c. Arborio rice 1 c. white wine 4 c. fish stock, kept hot Salt and freshly ground pepper 1 T. fish sauce 8 sea scallops, cut in quarters ½ lb. medium shrimp, shelled and deveined 6 oz. mahi-mahi fillet, cut in ¾” cubes 1 T. unsalted butter 1 c. baby spinach	Heat olive oil in large skillet. Add shallots and ginger and sauté until soft. Stir in rice and cook until grains are opaque. Add wine and stir until it has been absorbed. Add fish stock, ½ c. at a time, and cook, stirring, over medium-low heat until each addition is absorbed. When rice is nearly al dente, season with salt, pepper and fish sauce. Stir in fish and cook 3 minutes, stir in scallops, shrimp and cook 5 minutes longer (shrimp should be pink all over). Add spinach in last minute of cooking, then stir in unsalted butter and a bit more fish stock for creamy consistency. Serve immediately. If making larger batch, cook seafood separately and stir in just before spinach.
Next recipe Previous recipe Return to menu