Seafood Risotto
- 2 quarts fish stock, low-sodium fish broth, or clam juice
- 1/4 cup olive oil, plus more for drizzling
- 4 anchovy fillets, finely chopped
- 1 medium yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- Kosher salt
- Freshly ground black pepper
- 1/2 pound scallops
- 1/2 pound small shrimp (about 20), peeled and deveined, shells reserved
- 1/2 pound cleaned calamari, cut into 1/2-inch rings but tentacles left whole
- Vegetable oil
- 1 cup frozen peas, thawed
- 1/4 cup coarsely chopped fresh Italian parsley leaves
- Finely grated zest of 1 medium lemon
- Juice of 1/2 medium lemon, plus more as needed
- This recipe is gluten-free
- Produce
- Italian parsley, fresh leaves (1/4 cup)
- Lemon, zest of medium (1)
- Lemon, Juice of medium (1/2)
- Peas, frozen (1 cup)
- Yellow onion, medium (1)
- Seafood
- 2 pound small shrimp (about 20), small (1)
- Anchovy, fillets (4)
- Calamari (1/2 pound)
- Fish stock (2 quarts)
- Scallops (1/2 pound)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Olive oil (1/4 cup)
- Vegetable oil (1)
- Pasta & Grains
- Arborio or carnaroli rice (2 cups)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on chow.com
Social Stats
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Recipe Stats
Published February 19, 2011 (1 year ago).
15 people saved this recipe.
