Risotto Di Mare

Lent is a great time of year to cook seafood. The clams we get from Walking Fish usually end up in linguini vongole, but dinner on Ash Wednesday needed something less routine. 

Risotto Di Mare

shrimp stock

2 cups arborrio rice
pinot grigio
1 red onion, diced
1.5 cups Christopher Sauce
1 pound shrimp, peeled and deveined
1 pound clams
fresh parley, roughly chopped
crushed red pepper
4 cloves garlic

1. In a very hot pan, sear both sides of the shrimp in olive oil. Remove before they are fully cooked.

2. In the same pan, add more olive oil and the clams. Cover and cook. Remove the clams as soon as they open.

3. In the same pan, make a simple risotto: add more olive oil, sweat the garlic and onion, add the arborrio rice and crushed red pepper and toast for 60 seconds. add the wine, let it dry out, then add warm stock slowly and steadily, stirring often.

4. When the arborrio rice is nearly finished, add the Christopher Sauce, parsley and shrimp.

4. When the rice is soft (but not mushy) and the sauce is smooth, garnish with diced hot banana, chile or jalapeno pepper and more fresh parsley and season with salt and pepper.