I’m going to make the declaration that risotto is an underrated food. She is so versatile but I don’t feel that she gets the credit that she deserves. I went to a local restaurant and they served a blue cheese risotto and I COULD NOT STOP THINKING ABOUT IT. So rather than trying to recreate it and disappoint myself, I figured I’d go with the next best option, which was seafood risotto. I used the seafood stock that I just made and this frozen Mediterranean mix from Pana Pesca, which was such a freaking lifesaver and so much cheaper! Shout out to NYT Cooking for guidance on this dish. Remember when it comes to risotto, patience is a virtue.

Ingredients

• Seafood of your choosing [I used shrimp, mussels, clams, and calamari]
• 1 Cup Chardonnay
• 2 TBSP Extra Virgin Olive Oil
• 1/2 Yellow Onion, minced
• 2 TBP Minced Fresh Ginger
• 1 Cup Arborio Rice
• 4-5 Cups Hot fish stock
• Salt + Pepper
• 1 TBSP Butter
• 1 TBSP Green Onion

Let’s Get Cooking

Place any shelled seafood (for me it’s clams) into a saucepan with 1/2 Cup chardonnay. Bring to a simmer, cover and cook on low heat until the shells open. Shuck the seafood and reserve the broth. Add in additional fish stock and bring up to temperature.

Heat oil in a heavy shallow saucepan. Add in onions and ginger, and saute over low heat until soft. Stir in rice and cook briefly. Add in the remaining 1/2 cup of wine. When the wine has been absorbed, add in 1/2 cup of the hot fish stock. Cook over med-low heat until absorbed, gradually continue to add 1/2 cup fish stock at a time until the rice is al dente. Season with salt and pepper.

Stir in additional seafood, (for me it’s shrimp, calamari, and mussels). Cook for about 5 minutes or until seafood is cooked. Add in shucked seafood (clams) + butter + green onion.

Serve warm & enjoy!

Made with Love,

Hannah