Risotto With Mixed Seafood - {Risotto Alla Chioggiotta}

Recipe Ingredients

1/2		Onion - coarsely chopped, pl
1		Onion - finely chopped
1/2		Carrot - coarsely chopped
1		Bay leaf
2		Lobsters - (1 lb ea)
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Tomato paste
1 1/2 cups	240g / 8.5oz	Arborio rice (Vialone Nano brand preferred
1 cup	237ml	Dry white wine
16		Mussels - scrubbed, debearded
1/2 lb	227g / 8oz	Rock shrimp
2		Softshell crabs - faces, lungs removed
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Unsalted butter
1/4 cup	36g / 1.3oz	Finely-chopped Italian parsley

Recipe Instructions

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 onion is 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. Add the mussels and continue cooking 5 minutes.

Remove the lobsters from their shells, chop the meat into 1-inch pieces, and toss into rice, along with the shrimp and soft shell crabs. Continue cooking until rice is soft but still al dente. Season with salt and pepper, remove from heat and stir in butter and parsley. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2D16) - from the TV FOOD NETWORK

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