Mixed Seafood Risotto

Mixed Seafood Risotto
Photo by Rick Wetherbee

Ingredients

  • 4 to 4 1/2 cups fish broth or chicken broth, heated
  • 4 anchovy fillets
  • ¾ pound large shrimp, peeled and deveined
  • 1 garlic clove, minced
  • 1 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup chopped fresh basil
  • + 5 more ingredients
    • 2 tablespoons tomato paste
    • 1 large onion, chopped
    • ½ pound firm white fish, cut into pieces
    • ¼ cup grated fresh Romano cheese
    • 1 ½ cups Arborio rice

Sauté the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir u...

View full recipe at My Recipes

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