Seafood Risotto

5.0(295)

by Florence Fabricant·published 2006-04-19

ItalianAppetizer

Servings

4 servings

Total time

45 min

Calories / serving

544 kcal

Ingredients (12)

serves

Instructions (3 steps)

01Place mussels in a saucepan with 1/2 cup chardonnay. Bring to a simmer, cover and cook over low heat until mussels open, about 5 minutes. Reserve 4 mussels in shells, shuck remainder, and strain and reserve broth.
02Heat oil in a heavy shallow saucepan. Add shallots and ginger, and sauté over low heat until soft. Stir in rice and cook briefly. Add remaining wine. When wine has been absorbed by rice, add mussel liquid. Cook over medium-low heat until it is absorbed, then gradually add fish stock, 1/2 cup at a time, until rice is nearly al dente but still moist and creamy. Season with salt and pepper.

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Rich recipe — supports nutrition-aware planning.