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Seattle, WA.


Seafood Risotto


  • 6 T olive oil
  • 1 T fresh garlic, minced
  • 1 C chopped sweet onions
  • 1/2 C red bel pepper, finely diced
  • 1 T fresh dill, fine dice
  • salt and fresh ground black pepper
  • 6 C seafood stock, clam juice, or chicken stock
  • 20 clams
  • 20 mussels
  • 2 C Aborio rice
  • 1 lb Dungeness or King Crab meat, chopped
  • 1 lb Prawns, shell removed, devained, and diced
  • 2 T butter
  • 1/2 C heavy cream
  • 1 C fresh grated Parmigiano-Reggiano
  • 1/4 C green onions, green parts only,chopped fine
  • 4 T fresh parsley, fine dice

In a large saute pan, over medium high heat, heat the olive oil, add the onions and bell pepper, season with salt and pepper, cook stirring as you go. Saute the onions until they are soft or tranclucent, about 3 minutes. Add the stock and garlic. Bring this mixture to a boil, about 6 minutes. Add the rice and simmer for another 12 minutes, stirring constantly. Clean, trim and dice the shellfish. Season the seafood with salt and pepper. Add the seafood to the simmering stock and continue to cook for an additional 2 to 3 minutes, or until clams and mussels open. Stir in butter, heavy cream, cheese, and green onions. Simmer for 2 more minutes, stirring constantly. Remove from the heat. Garnish with the parsley.
Servings: 4

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