With both of us working full-time, it makes cooking dinner during the week challenging. That’s why we have some delicious go-to recipes that we can easily whip up within 30 minutes. Spending less time in the kitchen means we get to spend more time together as a family. This particular one is a simple, yet elegant favourite of ours.
I’ve said it before but I can’t say it enough… we love cooking with our Frigidaire Black Stainless Steel Induction cooktop! The amazingly fast heat control gives an immediate temperature response that can bring a powerful boil to a low simmer – giving you a dramatically different cooking experience.
Seafood Risotto (Risotto Ai Fruitti Di Mare)
YIELD: Makes 4 servings
2 1/2 cups fish or vegetable stock
1/3 cup olive oil
3 tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1 1/3 cups Carnaroli or Vialone Nano rice
1/2 cup dry white wine
8 small clams, such as Manila
8 mussels, scrubbed and debearded
4 ounces squid, cleaned and cut into thin rings
4 medium sea scallops
1/2 cup peeled, crushed, and seeded plum tomatoes
1/2 cup loosely packed chopped fresh flat-leaf parsley
1/2 teaspoon chopped garlic
1 tablespoon brandy
1 tablespoon extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, optional
Salt and freshly ground black pepper
N/A freshly ground black pepper
1. In a small saucepan, warm the fish or vegetable stock. Keep warm.
2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and sauté, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.
4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.
5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately.
With Frigidaire’s easy to clean surfaces, all hands are welcomed in the kitchen when preparing our favourite recipes. The induction cooktop heats your cookware – not your cooking surface, providing less risk of burns or messes. We hope you enjoy this recipe!
Disclaimer: This is a sponsored post by Frigidaire. All thoughts and opinions are our own.