TravelTalkOnline Forums People Talk Recipes Seafood Risotto Question

So I'm making seafood risotto for dinner tonight (no recipe). I have a lobster tail, a few scallops, and some huge (u-12) prawns. I'll pan sear the scallops; the lobster and shrimp are in the shell, and I thought I would steam them and just put all the seafood in the risotto when it's done.

So here's the question: if I steam the lobster and shrimp, will any flavor from them get into the steaming water? If so, I would add it to the chicken stock I'm using to make the risotto. Or should I take them out of the shells after they're cooked, and then boil the shells for a while to extract more flavor?

I'd "simmer" the shells in the steaming water & chicken stock... for about 10 minutes...

Thanks Brian..that's what I'll do.

Georgia, I agree with Brian. Let us know how it turned out.....



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

The risotto was delicious! I steamed the shrimp and lobster, and added the steaming water to the chicken stock along with the shells, and simmered them together. Then I strained out the shells and added a few saffron threads. I pan seared the scallops, leaving them rare. I made my usual risotto, and added about half of the seafood, cut into chunks. The other half I used as a garnish on top. I minced some fresh parsley and mixed it with lemon zest and sprinkled some of that on top, which really brightened up the flavor.

I don't know if you watch The Next Food Network Star, but if Jeffery had used my method last week, no one would have said his risotto was an insult to Italy <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

Awesome! I love risotto. Risotto can be tricky if you don't pay attention to business. But, nothing like a good, creamy risotto!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

We really love Risotto with onions and lots & lots of mushrooms!
I like a mixture of shitake, oyster & crimini mushrooms...
some dried & some fresh...
The dried ones (soaked in chicken broth) have a certain cheweyness that works well in risotto...
and parmesean cheese!
It's well worth the work involved... (stir, add broth, stir, add broth... and keep repeating til done!)

Georgia, your recipe sounds wonderful!!!
and lobsters are on sale around here for $5.99/lb. now! (shop-rite)...
and we have a few 2lb. bags of jumbo shrimp in the freezer!
and bay scallops...

did you add any spices, herbs or onions to the risotto?

Brian, I sauteed half a Videlia onion in some olive oil before I added the rice. The only other seasoning was a little salt and pepper, and the saffron in the broth. And I did use Vermouth instead of plain white wine, so that added a little herbiness. I really wanted the seafood to come through in this one, so I kept the seasonings to a minimum. When I make a mushroom risotto, I always use thyme. Of course, the Parmesiano Regiano adds some saltiness, and I put in a fair amount of butter at the end

i love risotto, but haven't attempted to make it yet. is it as delicate as i think it is? or just time consuming? or both? your recipe sounds delicious.

No, it's really not hard to make at all. You just have to stand by the stove for 20 minutes or so. Here's my basic "recipe":

1 T Olive Oil
1/2 onion, minced (can use shallot)
1 cup Arborio rice
1/2 cup wine (usually use Vermouth or white wine, but using red wine makes a dark and rich risotto, which is delicious with duck)
4-5 cups stock (chicken, beef, veggie, seafood)
1/2 cup freshly grated Parmesiano Regiano
2 T of butter

Heat the stock in a saucepan and keep at or near simmering. Saute the onion in the olive oil until soft but not brown. Add the rice and stir to coat. Add the wine and stir until wine is absorbed. Add the stock a ladleful at a time, stirring constantly. Wait until each ladleful is absorbed before adding the next. Keep adding stock until the rice is tender but al dente. You may not use all the stock. Add the parm and butter and stir until melted. At this point you can add whatever additions you want like cooked mushrooms, seafood, veggies, or just serve plain as a side dish.

That's exactly how I make it Georgia...
very easy, but time consuming... as u can't leave the stove for 20 minutes or so...

I have made it with coconut MILK (NOT COCO LOPEZ, coconut cream)...
Yummm....