Name: Venetian Shellfish Risotto
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

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

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.

TagsRisotto Italian European Seafood Main Dinner

Recipe notes

Shrimp Fajitas

Sizzling shrimp fajitas at home—in one pan and under 30 minutes.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.