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Risotto ai Frutti di Mare - from Sotto Sotto
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Cuisine: Seafood
From the menu of . . . Sotto Sotto
313 N. Highland Ave., Atlanta
404-523-6678
Q: My wife and I eat at Sotto Sotto as often as possible. The one dish we both get for our meal is the Michelangelo pasta. If it is possible, I would love to get the recipe so I could surprise my wife by making it for our upcoming anniversary.
- Mike Fowler, Atlanta
A: Unfortunately, Riccardo Ullio, Sotto Sotto's chef/owner, would not part with his secrets for the pasta, but he was happy to provide directions for his winning shellfish risotto. You can choose whichever shellfish you prefer - just be sure to judge the cooking time, adding clams first, then mussels or large scallops, and finishing with quicker-cooking bay scallops, shrimp and/or calamari.
Hands on time: 15 minutes Total time: 1 hour and 5 minutes Serves: 2
Ingredients:
-
2 tablespoons butter, divided
1/4 cup diced yellow onion
1 cup Carnaroli or Arborio rice
1/4 cup white wine
6 to 8 cups mixed fish and chicken stock, warmed
3/4 pound mixed shellfish (large shrimp,
bay scallops, clams, mussels, calamari)
1/4 cup heavy cream
Salt and pepper
Instructions:
In a large saucepan over medium heat, melt 1 tablespoon butter. Add the onion and saute until translucent. Add the rice and saute for 2 minutes. Add wine and cook until most of it evaporates. From this point on, the risotto should be stirred frequently so that it will not stick. Add stock, 1 cup at a time, and cook until most of the broth evaporates. Continue to add stock, when needed, 1 cup at a time, until the rice is cooked but still al dente. About 5 minutes before risotto is ready, in a separate pan add 1/4 cup stock. Add the clams, cover and cook for 2 to 3 minutes. Add the mussels and cook 1 minute. Add the calamari, shrimp and scallops. Cover and cook the seafood until almost done (shells should just be opened).
When the risotto has the right texture, add the remaining tablespoon butter, cream and any juice from the seafood. Season with salt and pepper. Pour risotto in a bowl, top with seafood and serve immediately.
When the risotto has the right texture, add the remaining tablespoon butter, cream and any juice from the seafood. Season with salt and pepper. Pour risotto in a bowl, top with seafood and serve immediately.
Notes:
The secret to risotto is the slow absorption of liquid. You want to cook it until it is tender but still firm. For the broth, use a mix of fish, clam, shrimp and/or chicken stock.
Nutrition:
Per serving: 772 calories (percent of calories from fat, 28), 43 grams protein, 81 grams carbohydrates, no fiber, 22 grams fat, 248 milligrams cholesterol, 1,114 milligrams sodium.
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