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 notes

Green Curry Mussels

The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Oven-Fried Shrimp

Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.

Tortellini in Preserved Lemon Brodo

A quick-fix dinner thanks to store-bought tortellini and chicken broth.

Creamy Fondue Beans

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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Cajun Shrimp Pasta

Cajun-Creole shrimp is combined with a light cream sauce, and two together are off-the-charts delicious. It’s full of flavor without being too spicy.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.