Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 teaspoon 5ml Chopped garlic

  6. 1 cup 160g / 5.6oz Arborio rice

  7. 3 cups 711ml Classic Fish Fumet - (see recipe)

  8. 1/2 lb 227g / 8oz Shrimp - peeled, deveined

  9. 1/2 lb 227g / 8oz Alaskan halibut - cut 1 1/2" pieces

  10. 1 tablespoon 15ml Butter

  11. 1/4 cup 59ml Heavy cream

  12. 3 tablespoons 45ml Chopped green onions

  13. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a large saute pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and saute until the rice is coated with the oil, about 2 minutes.

  2. Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy.

  3. Season the seafood well with salt and pepper. Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 20 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter, cream, and green onions and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.

  4. This recipe yields 4 to 6 servings.


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