I tried Seafood Risotto

13 years ago

A while back, I asked for a recipe for Seafood Risotto. DH loved the risotto in Venice, and several people responded with recipes to try. Well, I finally got around to trying it. I used just basic recipe (w/o tomatoes), and added some shrimp. It tasted great, but I thought the parmesan made it a tad bit sticky. It seemed to take alot of time for the rice to get done, and I had to add quite a bit more liquid than the recipe called for. Maybe that's why it was a bit sticky. What do you think?

Anyway, here's a pic. Thanks again for the recipes and encouragement.

Here is a link that might be useful: Previous posting

Sort by:Oldest

Comments (5)

dcarch7 d c f l a s h 7 @ y a h o o . c o m
13 years ago
Looks fantastic!

I don't think there is a standard for risotto texture and consistency. So like it thick and some like it runny. As long as it tastes good to you, that's all that counts.

Also, risotto rice can vary, even from the same farm. It all depends on the climate, just like grapes for a wine maker.

dcarch
rob333 (zone 7b)
13 years ago
When did you add the parm? I'd eat that if you gave it to me, looking good!
Related Discussions
Wild Rice Risotto?
Q
Comments (15)
Thank you everyone. The fact that wild rice has a very nice flavor and Arborio does not, made me determined to find a way to make wild rice risotto. Unfortunately I was not successful finding a recipe by Googling. The so-called wild rice risotto recipes I found all use Arborio rice with wild rice. As I mentioned, wild rice cooks very loose with no starch for the creamy risotto texture. No. I did not stand next to the stove and stir for 24 hours to get the wild rice creamy. After trying a few ways, this was what worked, a totally painless way. The wild rice was cooked in a pressure cooker with Pork, beef and chicken stock because I didnÃ¯Â¿Â½t want the wild rice to taste like chicken , pork or beef. You can get the wild rice to any degree of firmness the way you prefer (Al dente) in a pressure cooker. Put a good part of the cooked wild rice in your bread machine, add some more stock and use the knead cycle to stir the wild rice. It took my machine three knead cycles to get the wild rice creamy like risotto, but there was no work on my part. Depending on if you like a more or less soupy runny risotto, add back some un-stirred wild rice and cook with other ingredients and seasoning to get your finished risotto. Teresa, I decided to have okra because I was not sure if this method would work, perhaps I would need the gooey viscous okra juice to help out, but as it turn out, the risotto was good enough. BTW, I think farmed wild rice will not work because it is much firmer then real free range wild rice. dcarch
...See More
Risotto, what is it really?
Q
Comments (63)
Short story : A friend of mine is from a "LARGE" Italian family, they had a wedding and I was invited to dinner when things concerning the wedding were to be discussed, both family's were represented. 3 minutes into dinner (old Italian family's have lots of courses) it started! People would get LOUD, stand up and be louder, scream at each other, one guy even threw a piece of bread at another guy! They were literally arguing about basically nothing. At first I thought at any moment someone was going to pull a gun and start shooting!! Then my friends uncle (I think) stood up and addressed me in a loud voice while the whole room just went quiet! He said (my name) and then, so what do you think of this!! I was actually stunned but it had been going on for so long that one actually gets caught up in the atmosphere of the occasion, so before I could even think, I said I'm out of wine and would really like some more of the Calamari (man it was awesome). There was silence for a split second then everyone just laughed like everything was a big joke and it just kept going like that. Thats when I realized that this was just one BIG happy family that was just being themselves, I absolutely loved it!! No offense was ever meant, just a great bunch of people having a good time!
...See More
Tips for Risotto
Q
Comments (2)
Oh....I just may indulge myself and have risotto for dinner. Here;s how I do it. Into a heavy pan, put: 1/4 cup finely chopped onion and 1/2 cup finely chopped mushrooms. with 1 1/2 T. butter and 1 1/2 T olive oil. Sautee slowly until the onion is soft and translucant Add 2/3 cups of arborio rice, and a clove of garlic minced, and continue to sautee slowly until the rice is translucent. Then add 1/2 cup of a dry white wine. If you are not a wine drinker, use white vermouth the rest will keep well in the regrigerator. Then begin adding the chicken broth ( or beef broth) a cup at a time, stirring and cooking until it is absorbed. Keep adding and cooking and stirring until the rice is tooth tender...that is without a hard spot in the center. When it reaches that point, you can turn it off while you get the rest of the dinner ready ( but not for more than 20 minutes) then turn on the pot again and when it's hot add another cup of broth...and after about 3 minutes of simmering add about 1/4 cup ( or more) fresh grated parmesan. Ana at this time you could add chopped roasted red peppers, chopped shrimp, chopped fresh spinach, chopped fresh parsley, small pieces of steamesd asparagus and some grated lemon rind... The sky's the limit. And remember....risotto is only as good as what you put into it! Home made chicken broth will make an amazing difference! Linda C
...See More
Leftover risotto...how to reheat??
Q
Comments (6)
That's it!!! Marigene. I KNEW there was something great to be done with leftover risotto. It's lunch time and I'm gonna just heat some slowly with seafood stock (no wine included Linda) but will remember the Arancini which I love but have never made. Now that I'm over my fear of the pc again (I seem to forget that it's ok if I don't use the little darlin' for about 6 months....) I'll have to make some risotto just for leftovers. I love this place..you ask a question, go to bed, and Voila! the answers appear in the am. ;-) Thanks! Maureen
...See More
sleevendog (5a NY 6aNYC NL CA)
13 years ago
I learned my risotto skills via Marcella Hazan. This article very clearly explains her excellence in teaching.
"...If you finish adding your hot stock and the rice still needs more liquid to become tender, add hot water. This may happen because of the age of the rice, making it a bit dried out and thus needing a touch more liquid. But resist adding more stock as this can change the flavor. Since I can't be sure how much total liquid I will need, I often keep two saucepans ready, one with all my hot stock and another with standby of simmering water."

and...
"...Here is the most important lesson I learned from Ms. Hazan: Use a high heat and don't be afraid. Add a cup of hot stock and keep stirring until you think the rice is just about to scorch and only then do you add more hot liquid. As you continue to stir, you'll start to see the bare bottom of the pan. This is when you add more liquid and not before. She explained that the high heat helps in the absorption and you get a more tender, flavorful risotto. Whenever I make risotto, as I stir, I remember her standing next to me, and saying, "not yet, not yet, keep stirring, no basta, not yet. Okay, now. Basta."

Here is a link that might be useful: making risotto
joyce_6333
Original Author
13 years ago
Thanks so much for the advice and the link sleevendog. Now I know why it tasted a tad salty to me. I don't really like salty things so never add salt when cooking, unless specified in the recipe. I never know if it's just me when I find things too salty.

I'm going to try this again real soon and try adding water instead adding extra broth. And I'm sure I didn't have the heat hot enough.

How fun that you were able to take lessons from Marcella Hazen. I have a friend who is a true gourmet cook, and loves to try new ingredients and recipes. I've kidded her that I should come live with her for awhile and learn how to really cook.

rob333, I added the parmesan right before serving. I used 1/4 cup (for 1 cup rice).
rob333 (zone 7b)
13 years ago
That's the right time for the cheese.

Sticky rice. Hm. I remember my ratio for rice and water was different than everyone else here. I don't remember the exact difference I had, but it seems like I had much more water than eveyrone else. The amount I use affects the rice, making it sticky (I don't "do" fluffy rice). Sounds like cooking the rice until the pan bottom is dry (as suggested above) will likely solve your sticky problem. Hopefully!

I tried Seafood Risotto

Comments (5)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

rob333 (zone 7b)

Related Discussions

sleevendog (5a NY 6aNYC NL CA)

joyce_6333
Original Author

rob333 (zone 7b)

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

I tried Seafood Risotto

Comments (5)

dcarch7 d c f l a s h 7 @ y a h o o . c o m

rob333 (zone 7b)

Related Discussions

sleevendog (5a NY 6aNYC NL CA)

joyce_6333Original Author

rob333 (zone 7b)

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

joyce_6333
Original Author