Seafood Risotto, Venetian Style
| Seafood Risotto, Venetian Style |
Recipe type: Appetiser
Author:
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 4
The first shrimp risotto I tried was at Harry’s bar in Venice. I can still recall the creamy velvety texture lightly infused with the delicate seafood notes.
Ingredients
- RISOTTO
- 1-1/2 cup Arborio rice
- ½ sweet onion, minced
- 1 teaspoon fresh thyme, leaves only
- 1 tablespoon olive oil
- ½ cup water
- 1 cup shrimp aromatic broth
- 1 teaspoon Kosher salt
- Salt and freshly ground black pepper
- 1 tablespoon fresh dill
- 1 tablespoon red hot pepper, thinly sliced
- AROMATIC SEAFOOD BROTH
- Shells of 16 shrimp
- 12 Manila clams
- 2 tablespoons extra-virgin olive oil
- 3/4 cup white wine or Prosecco
- ½ cup heavy cream
- ¼ sweet onions, minced
- 2 cloves garlic, minced
- 1 teaspoon Kosher salt
Instructions
- To make the aromatic shrimp broth first clean the shrimp with cold water, then peel the shell.
- Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the minced sweet onion and garlic and cook until soft, about 3minutes. Pour the white wine and mix well. Add the shrimp shells, clams and the heavy cream, lower the heat and gently simmer until the clams open completely. Preserve the clams in a bowl. Run the broth through a sieve and set a side the aromatic juice.
- In a medium size saucepan heat 1 tablespoon of olive oil. Sauté the onion for 2-3 min. Add the rice, pinch of salt, freshly ground black pepper and thyme. Cook until rice gets translucent. Lower the heat and gradually add the water, ¼ cup at time and stir with a wooden spoon. When the water is absorbed, start adding gradually the aromatic broth ¼ cup at time. Stir the rice all the time until creamy and dense. Before stirring the last ¼ cup add the shrimp and let them cook in the creamy risotto.
- Place the steamy risotto in a serving plate and arrange some clams on top. Add fresh dill and thinly sliced red hot peppers just before serving.
