Risotto Frutti di Mare

• Seafood

  • 12 oz Calamari
  • 12 Littleneck clams
  • 12 Mussels, large
  • 6 Sea scallops
  • 2 cups Shellfish broth
  • 1 Shells from the shrimp
  • 12 Shrimp, jumbo

• Produce

  • 1 tsp Basil, dried
  • 5 Bay leaf
  • 1 Carrot
  • 1 stalk Celery
  • 1 clove Garlic
  • 1 Onion, small
  • 1/2 tsp Oregano, dried
  • 4 sprigs Rosemary, Fresh
  • 4 Sage, leaves
  • 1 Shallot, small
  • 1 Yellow onion, chopped (about 2 cups, large

• Canned Goods

  • 2 1/2 cups Homemade or rachael ray chicken stock

• Pasta & Grains

  • 2 1/4 cups Colavita arborio rice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 10 Peppercorns, black
  • 1/4 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3/4 cup Colavita extra virgin olive oil

• Liquids

  • 2 1/2 cups Water

Found on main.colavita.com

Description

Ingredients

• ¾ cup Colavita Extra Virgin Olive Oil
• 1 large yellow onion, chopped (about 2 cups)
• 1 clove of garlic, minced
• 1 small shallot, diced
• 3 bay leaves
• 12 littleneck clams, scrubbed well
• 12 large mussels, debeard and scrub well
• 12 ounces cleaned calamari, bodies cut into rings and tentacles left whole
• 6 sea scallops
• 12 jumbo shrimp, peeled and deveined (shells reserved for shellfish broth)
• 3 sprigs fresh rosemary
• 1 teaspoon salt
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper
• 2 cups Shellfish Broth (see below)
• 2¼ cups (16 ounces) Colavita Arborio Rice, or other medium-grain Italian rice
• 2½ cups homemade or Rachael Ray Chicken Stock, kept hot in a small saucepan
• Shells from the shrimp
• 1 stalk celery, trimmed, coarsely chopped
• 1 small onion, coarsely chopped
• 1 carrot, peeled, trimmed, coarsely chopped
• 2½ cups water
• 2 bay leaves
• 1 sprig fresh rosemary
• 4 sage leaves
• 10 black peppercorns

Directions

• In a medium saucepan, combine the reserved shrimp shells, celery, onion, carrot, water, bay leaves, rosemary, sage and peppercorns.
• Bring to a simmer and cook for 20 minutes. Remove from heat and allow to cool. Strain and set aside.
• In a wide, 8-10 quart casserole, heat ½ cup of olive oil over medium heat. Add the onions and bay leaves and cook, stirring occasionally, until onions are golden brown, about 12 minutes.
• Meanwhile, heat the remaining ¼ cup olive oil in a large saucepan. Add the shallots and garlic and cook until lightly browned, about 5 minutes. Add the clams, mussels, scallops, calamari, shrimp, rosemary sprigs, sage, salt, basil, oregano, and black and crushed red pepper.
• Add the reserved shellfish broth, bring to a boil; remove pot from the heat. Set aside.
• When the onions in the first pot are golden, add the rice and stir well. Add 2 cups of the chicken broth and cook at a gentle boil, stirring constantly, until the liquid is absorbed, about 5 minutes.
• Add the seafood and the shellfish broth and continue cooking, stirring constantly until rice is al dente, about 10 minutes. If the rice absorbs all the liquid before it becomes al dente, or if you like an extra creamy risotto, stir in the remaining broth in small batches as needed.
• Remove the bay leaves and rosemary sprigs prior to serving.

Nutrition