Seafood Risotto with Cherry Tomatoes
Risotto • Italian
Description
Seafood Risotto with Cherry Tomatoes
Ingredients
- Marinated cherries 15 oz
- Garlic 2 cloves
- Fresh Rose Hips 0 oz
- Olive Oil 0 fl oz
- Langoustines 6 pieces
- Mussels 10 oz
- Clam juice 20 oz
- Squid 10 oz
- Crab Meat 10 oz
- Saffron a pinch
- Onion 1 head
- Celery stalk 1 piece
- Fennel 1 piece
- Arborio rice 15 oz
- Dry White Wine 5 fl oz
- Fish Oil 0 qt
- Butter 0 oz
- Parmesan Cheese 0 oz
- Olive Oil to taste
Step-by-Step Guide
Step 1
Preheat the oven to 320°F (Gas mark 3).
Step 2
Blanch the tomatoes in a large pot of boiling water for 30 seconds. Transfer them with a slotted spoon to a bowl of ice water and peel off the skins. Place them in a medium-sized baking dish.
Step 3
Peel and chop the garlic, chop the rosemary leaves, and sprinkle them over the tomatoes. Drizzle with a little oil, then toss and spread them out in a single layer. Bake for 40 minutes.
Step 4
Remove the heads and tails from the langoustines, then peel and roughly chop the meat. Check the mussels and clams, rinsing any that are not tightly closed. Discard any that do not close. Finely chop the squid and set aside. Rinse the crab meat, removing any tendons if present.
Step 5
Place the saffron in a small bowl, pour in 50 ml of boiling water, and let it steep.
Step 6
For the risotto, peel and finely chop the onion, celery, and fennel, reserving any nice leaves and herb tops for garnish, then place them in a large skillet with high sides and set over medium heat with 3 tablespoons of olive oil.
Step 7
Cook for 15 minutes or until the vegetables are soft but not browned, stirring occasionally. Then add the rice and toast it for 2 minutes.
Step 8
Pour in the wine and stir until fully absorbed. Add a ladle of stock and wait until it is completely absorbed before adding more, stirring for about 10 seconds each minute and continuing to add stock until the rice is tender but still holds its shape. This will take 16 to 18 minutes.
Step 9
Add the saffron along with its steeping liquid, then add the mussels and clams.
Step 10
When the mussels just begin to open, add the squid, crab meat, and langoustines. Stir in the butter, grated parmesan, season with salt and pepper, and turn off the heat.
Step 11
Cover and let sit for 1–2 minutes to allow the risotto to become creamy and juicy. Stir again, adding a little more stock if necessary.
Step 12
Carefully transfer the risotto to a large serving dish and discard any mussels or clams that remain closed. Top with the roasted tomatoes, sprinkle with the remaining celery leaves and fennel greens, then drizzle with a little extra virgin olive oil.
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