Risotto with Crab and Shrimp (Risotto al Granchio e Gamberi)

By Mike_67

Not surprisingly, the Veneto is home to a wealth of rice and seafood dishes, from risotto alla marinara (with clams) to risotto di pesse (Venetian dialect for fish) to risotto ai frutti di mare (with mixed seafood) to the shrimp and crab risotto offered here. The Venetians are said to like their risotto allonda, that is, "with a wave." In other words, they prefer it loose and creamy and rather soupy, with the rice forming soft waves when pushed with a fork the signature plate for a region with a long seafaring tradition.

Scallops, squid or even a firm-fleshed fish fillet can be used in this risotto. Just be sure to cut the seafood into small pieces, about 1/2-inch dice. When peas are in season, you can add a handful during the last few minutes of cooking. Like most pasta, soups, rice and other dishes made with fish, this risotto is not served with cheese, which can overwhelm the delicate flavor of the seafood. A Pinot Grigio from either the Veneto or FriuliVenezia Giulia would complement the dish.

Ingredients

• 2 large cloves minced garlic
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper to taste
• 48 ounces chicken broth
• 1 yellow onion, finely chopped
• 2 cups aborio rice
• 1/2 cup dry white wine
• 1 cup fresh chopped tomatoes
• 1/2 pound fresh crab meat
• 1/2 pound fresh cooked shrimp, shelled

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

In a saucepan over medium heat sauté garlic and 2 tablespoons of the parsley in 1 tablespoon olive oil for about 2 minutes. Add broth and bring just barely to a simmer.

In a large frying pan over medium heat, warm 2 tablespoons olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the rice and cook, stirring until kernels are hot and coated with oil, about 2 minutes. Add wine and continue to cook, stirring often, until liquid is absorbed.

Add the broth, ½ cup at a time, stirring constantly and making sure liquid has absorbed before adding more. When rice is half cooked, stir in the tomatoes, salt and pepper. Risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, about 25 minutes total.

Stir in crabmeat and shrimp; cook 2 minutes more to heat through. Taste and adjust seasonings. Stir in remaining parsley.