Seafood Risotto
Risotto
Ingredients:
2 (14.5 oz) cans chicken broth
4 Tbsp. butter
1 med. onion, minced
Course sale and ground pepper
1 c. arborlo rice
1/2 c. dry white wine
1/2 c. grated parmesan
How to:
In a small saucepan, combine broth with one cup of water. Bring to a boil. Reduce heat and keep at a bare simmer.
In a large saucepan, heat two tablespoons of butter over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion is softened, about 4 to 5 minutes. Add the rice and cook, stirring frequently, for two minutes. Add the wine and cook over medium-low heat, stirring occasionally, until mostly absorbed, about one to two minutes. Add two cups of hot broth and simmer over medium-low heat, stirring occasionally, until mostly absorbed, about 10 to 12 minutes. Continue adding broth, one cup at a time, allowing each to be absorbed before adding the next, stirring occasionally, until the rice is creamy and just tender, about 20 to 25 minutes total. You may not need all the broth. Remove from heat. Stir in the parmesan and remaining two tablespoons of butter and season with salt and pepper.
Seafood Risotto
Ingredients:
2 c. bottled clam juice
2 c. water
4 Tbsp. butter
1 med. onion, minced
Coarse salt and ground pepper
1 c. arborlo rice
1/2 c. dry white wine
1/2 c. grated parmesan
1/2 lb. bay scallops
1/2 lb. shrimp, peeled and deveined
How to:
Make according to directions for risotto, adding the bay scallops and shrimp after adding the broth and cooking for 20 to 25 minutes. Cook until the shrimp are pink.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.