Friday, January 1, 2010

Risotto with Mixed Seafood:Risotto alla Chiogiotta

Easily Serves 4

Based on recipe by Mario Batali

1/2 onion, coarsely chopped, plus 1 onion, finely chopped

1/2 carrot, coarsely chopped
1 bay leaf
5 Lobster Tails
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/2 cups arborio rice (Vialone Nano brand preferred)
1 cup dry white wine
Approximately 2 cups large shrimp
6 Large (the ones that are about 2 1/2 inches across) - cut in half
1 cup small bay scallops
2 tablespoons unsalted butter
1 bunch Italian parsley, finely chopped to yield 1/4 cup

Bring 3 quarts water to boil with the coarsely chopped onion, carrot, and bay leaf. Prepare the ice bath. Plunge the lobsters into the boiling water and cook for 2 minutes. Remove with tongs and submerge in ice water 1 minute. Drain and set aside.

In a 12 to 14-inch frying pan with 3-inch sides, heat the olive oil and onion and tomato paste over medium heat until softened but not brown, about 8 to 10 minutes. Add the rice and, stirring constantly, cook until opaque, about 2 minutes. Add the white wine, then the lobster cooking liquid, ladle by ladle, until the rice is covered. Turn the heat to high and, stirring constantly, continue to cook, maintaining the level of liquid just above the level of rice, for 10 minutes (keep ladleing the lobster broth to maintain the liquid level. Continue cooking 5 minutes.

Taste to make sure the rice is nearly aldente before the next step adding more liquid if needed.
Remove the lobsters from their shells, chop the meat into 1-inch pieces, and toss into rice, along with the shrimp and scallops. Continue cooking until rice is soft but still al dente and seafood is completely cooked (do not overcook it or it will be rubbery) Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately

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