Plated or Poured: Seafood Risotto

There is a lot of love in this dish. Which in my opinion is the most important ingredient. When it’s absent, you can taste the difference. Speaking of love what is there not to love about the holiday season. Cooking turns into something extra special during this time so I wanted to give you a dish worthy of the season. Whether prepared for your xmas dinner spread or cooked for someone special, you can’t go wrong. Just make sure you use a lot of love. Happy Holidays and Enjoy! 

Ingredients:

  • Pinch of Saffron
  • 1/4 Cup hot water
  • 3 Cups of chicken stock (use a high quality stock)
  • 3 Cups of shrimp stock (use the shrimp shells to make your own)
  • 1/2 Medium onion diced
  • 1/2 Fennel thinly sliced
  • 1 Tbsp olive oil
  • 1/4 cup White Wine
  •  Handful of Arborio or any Risotto rice
  • 12 Mussels cleaned and debearded
  • 10 Shrimp peeled and deveined
  • Half a pound of Bay scallops
  • 2 Tbsp unsalted butter
  • Lemon zest to taste
  • Salt/Pepper


Instructions:

Start by soaking saffron in hot water for 20 minutes. Followed by heating shrimp stock and chicken stock In a sauce gently. If you have them laying around, feel free to toss in some fresh herbs like thyme or tarragon to perfume the stock. 

In a pan, heat olive oil, add onion, fennel and sweat for 3-5 minutes until translucent. Pour white wine and cook until completely absorbed. Add rice and cook for 3-5 minutes.

Pour saffron water and a ladle of hot stock to the rice. Stir until the liquid has fully absorbed. Repeat the process until the rice is tender but still firm to the bite. Should take about 15 minutes or so. Continue to taste rice to make sure it reaches your preferred tenderness. 

Once tender but still firm to the bite, add mussels, followed by a ladle of stock. Cover and cook for 3 minutes or until mussels are fully opened. Add shrimp and scallop. Cook for 2 minutes. Turn off heat and remove from burner. Add butter and cover untouched or 3 minutes. Season to taste and serve. Garnish with fennel sprigs. 

‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.

Follow Rashad’s journey on Instagram.