Это предварительный просмотр рецепта "Seafood Champagne Risotto".

Рецепт Seafood Champagne Risotto
by Kyra Martin

Seafood Champagne Risotto

Three of my favorite things all in one delicious dish! This made A LOT of risotto.

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: Италия Italian
Приготовление: Порций: 10

Ингредиенты

  • 2 c arborio rice
  • olive oil
  • 1 onion, diced
  • 3 cups champagne (leaves just enough to have a small glass while you're prepping!)
  • 1 can baby clams (save the liquid they are packed in and add water if needed to equal 1 cup of liquid)
  • 4 c warm vegetable stock
  • 2 lbs cooked, peeled, deveined shrimp (I used 16-20 shrimp)
  • 1 1/2 lbs firm white fish (I used tilapia but next time might use something a little heartier)
  • 2 T butter
  • 1 lb green beans (or asparagus) cut into 1 inch pieces
  • 3 T fresh parsley, chopped
  • salt and pepper
  • zest of 1 lemon

Инструкции

  1. In a large dutch oven, place some olive oil and heat over medium heat.
  2. Cook the tilapia until it's done and flaky. About 6 minutes a side.
  3. Remove the tilapia and set aside.
  4. If needed add slightly more oil to the pot and add the onion. Season with salt and pepper
  5. Cook until translucent.
  6. Add the rice and toast for a minute or 2.
  7. One cup at a time, add the champagne and deglaze the bottom of the pot. Scraping up all the flavor.
  8. Before adding the next cup, make sure the previous is nearly all absorbed by the rice. Stir occasionally to ensure nothing is sticking and burning.
  9. After the champagne has been absored, add the liquid from the baby clams.
  10. Then begin adding the stock 1 cup at a time, until it has all be absorbed and the rice is tender. This will take some time but it's worth the labor. Stir the rice regularly to ensure nothing is sticking or burning.
  11. When the rice is almost cooked, add the green beans.
  12. Stir in the shrimp, butter, parsley, clams and fish.
  13. Season to taste.