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Prep 20 mins
Cook 40 mins
This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes.
- 4 cups stock
- 3 tablespoons olive oil
- 2 leeks, sliced thin
- 5 cloves garlic
- 12 ounces white wine (Riesling or Gewurztraminer work well)
- 3 anchovy fillets
- 20 ounces arborio rice
- 1⁄2 lemon, zest and juice of
- 1⁄4 cup fresh thyme
- 6 ounces clam juice
- 1 lb shrimp
- 1⁄2 lb scallops
- 1⁄2 lb calamari (uncooked and not breaded)
- 2 tablespoons butter
- grated parmesan cheese
- Heat stock to simmering.
- Heat oil in large pot.
- Add leeks, garlic, and 2 ounces wine.
- Cook, continuously stirring, until leeks soften.
- Add anchovies and stir until they dissolve (Even though most people don't eat anchovies, trust me- they deepen the flavor considerably without making the risotto taste like anchovies).
- Add rice, lemon zest, and juice; stir to coat rice with the leek mixture.
- Add just enough stock to cover rice and reduce heat to maintain a simmer.
- Cook uncovered, stirring constantly.
- Continue to add wine, stock, or clam juice to keep the rice just covered (don't add more than 1/2 bottle of clam juice, however; it will overpower the other flavors).
- After about 10 minutes, add the thyme (the rice should be about half cooked).
- Cook the rice until it is al dente.
- When rice is done, add shrimp, scallops, and calamari and cover with rice.
- After a few minutes, stir in the butter.
- Risotto should be soft and creamy; if it is sticky, add stock or wine.
- Remove to a serving dish.
- Serve with crusty bread and Parmesan to taste.