Seafood Risotto Recipe
grilled octopus, pemaquid mussels, mascarpone, parmesan, basil oil
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Ingredients
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Seafood
Rice
Dairy
Broth
Vegetables & Herbs
Oils & Seasonings
Method
Preparation
- 1
Prepare the Broth
In a saucepan, combine the fish stock and white wine. Bring to a simmer and keep warm over low heat.
- 2
Prepare the Seafood
Clean the pemaquid mussels thoroughly under cold running water. Remove any beards and discard any that are open and do not close when tapped. Grill the octopus until slightly charred and tender, then cut into bite-sized pieces.
- 3
Cooking the Risotto
- 4
- 5
Cook the Rice
Add the arborio rice to the pan and stir well to coat the grains with oil. Toast the rice for about 2 minutes until slightly translucent.
- 6
Add Broth Gradually
Begin adding the warm fish stock mixture, one ladle at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 18-20 minutes until the rice is al dente.
- 7
Incorporate Seafood and Cheese
When the rice is nearly done, add the mussels, grilled octopus, mascarpone, and grated parmesan cheese. Stir gently to combine and allow the mussels to open and the cheese to melt.
- 8
Season and Finish
Season the risotto with salt and black pepper to taste. Remove from heat and stir in chopped fresh basil.
Serving
- 9
Plate the Risotto
Serve the risotto hot in bowls and drizzle with basil oil for added flavor. Garnish with additional fresh basil if desired.