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Epicurious

Venetian Shellfish Risotto

By James Beard

3.4

(4)

Recipe information

  • Yield

    Serves 6

Ingredients

1 1/2 - 2 pounds cooked shellfish (shrimp, clams, lobster, scallops, any combination you like)
Shells from shrimp and lobster
Fish bones and heads
1 recipe Risotto alla Milanese
1 clove garlic, chopped
6-7 tablespoons butter
Salt, pepper
3 tablespoons chopped parsley
Grated Parmesan cheese

Preparation

  1. Step 1

    Make a rich fish stock with the shells, fish bones and heads. Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.

    Step 2

    Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley. Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.

TagsRisottoItalianEuropeanSeafoodMainDinner
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