Smoked Risotto Ai Frutti Di Mare Recipe
Dungeness Crab, Manila Clams, Maine Lobster, Heirloom Tomatoes, Garlic Breadcrumbs (Milk, Shellfish, Wheat)
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Ingredients
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Seafood
Grains
Vegetables
Dairy
Others
Method
Preparation
- 1
Prepare Seafood
In a pot of boiling salted water, briefly cook the Manila clams until they open (about 3-5 minutes). Remove from the pot and reserve. In the same pot, cook the Maine lobster for about 7-10 minutes until fully cooked. Remove, cool, and chop into bite-sized pieces. Lastly, steam the Dungeness crab until heated through, then break it into pieces.
- 2
Prepare Vegetables
Finely chop the shallot and garlic cloves. Dice the heirloom tomatoes and set aside. Chop the fresh basil.
Cooking
- 3
Sauté Aromatics
In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Add the chopped shallot and garlic, sautéing until translucent (about 2-3 minutes).
- 4
Toast Rice
Add the arborio rice to the pan and toast it for about 2 minutes, stirring constantly until the grains are lightly coated and slightly translucent.
- 5
Add Stock Gradually
Begin adding the fish stock, one ladle at a time, stirring continuously. Allow the rice to absorb the stock before adding more. This process should take about 18-20 minutes until the rice is creamy and al dente.
- 6
Add Tomatoes and Seafood
Once the rice is cooked, fold in the diced heirloom tomatoes, cooked Manila clams, lobster, and Dungeness crab. Stir gently to combine.
- 7
Finish with Cheese and Seasoning
Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste. Mix in the chopped fresh basil.
Serving
- 8
Plate the Risotto
Serve the risotto hot, garnished with garlic breadcrumbs on top for added texture.
