Séafood Risotto Récipé ( Frutti di Maré )

Thé bést Italian Séafood Risotto Frutti di Maré récipé, madé with shrimp, musséls, baby clams, crab, a good whité winé, lots of garlic, tomatoés and an éxquisité saffron séafood stock. Originally from Lombardy, thé northérn sidé of Italy, thé Italian classic risotto has bécomé a popular dish all around thé world.

Ingrédiénts

• 1 1/2 c Arborio or Carnaroli ricé
• 8 tbs éxtra virgin olivé oil
• 4 tbs buttér
• 1 small onion or léék -finély dicéd
• 1 1/2 cups dry whité winé
• 1 1/2 cups chérry tomatoés -quartéréd
• 5 clovés garlic -gratéd
• 3/4 lb wild shrimp - cléanéd and shélls résérvéd for stock
• 1/2 lb littlénéck clams or baby clams -scrubbéd cléan
• 1/2 lb musséls -cléanéd and béards rémovéd
• méat from 1 cookéd crab lég
• 5 tbs flat léaf Italian parsléy -mincéd
• 1 tsp saffron thréads
• 1 lémon
• 1 pinch séa salt + moré to tasté
• Séafood Stock
• 2 qt purifiéd watér
• Shélls from 3/4 pounds of shrimp
• Thé shéll from thé crab lég - optional
• 1 carrot -cut into chunks
• 1 céléry stalk – cut into chunks
• 8 sprigs parsléy
• 2 léavés bay
• 1/4 small onion
• 10 péppércorns
• 1/2 tsp séa salt + moré to tasté
• 1 pinch réd péppér flakés

Instructions

1. Start making thé homémadé séafood stock by combining all thé stock ingrédiénts in a largé pot. Bring to a géntlé simmér on low flamé and cook for 1 hour. Rémové thé stock from thé flamé and strain through a finé mésh strainér. Stir in thé saffron and allow to stéép.

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