Saffron Seafood Risotto Recipes

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

Steps:

• Separate the white and green (light and dark) portions of the leek, and cut each in half lengthwise; rinse well to remove any soil. Roughly chop the green top, and set aside for the stock. Thinly slice the white portion into half circles, and set aside for the risotto. Cut the tops off the fennel, and roughly chop for the stock. Finely chop the fennel bulb, and set aside for the risotto.
• For the stock: Put the wine, leek greens, fennel tops, carrots, celery, garlic, orange peel, parsley, thyme, bay leaf, 1 teaspoon salt and peppercorns in a large pot. Bring to a simmer, and cook, stirring occasionally, until most of the wine has evaporated, 6 to 7 minutes. Add 10 cups of water, and bring to a boil; reduce to a gentle simmer, and cook until the stock has reduced by about one third (7 to 8 cups), about 30 minutes. Strain, then use the back of a ladle to squeeze out any excess liquid from the vegetables; discard the vegetables, and keep the stock warm (or cool the stock and refrigerate for up to 3 days).
• For the risotto: Add a splash of water to the saffron in a small bowl, and set aside to bloom.
• Heat the oil in a large saucepan over medium heat. Add the sliced leeks, chopped fennel and a pinch of salt, and cook, stirring frequently with a wooden spoon, until soft, 6 to 7 minutes. Add the tomato paste, soy sauce, garlic, 1 teaspoon salt and cayenne, and stir for 1 minute. Add the rice, and stir until coated. Add the wine, and simmer, stirring constantly, until it is absorbed, about 1 minute. Add 3 cups of the warm stock, the saffron and the blooming water to the rice. Bring to a simmer, and cook, stirring constantly, until most of the liquid is absorbed, 7 to 8 minutes. Add 3 more cups of stock, bring back to a simmer and cook, stirring constantly, until the rice is tender but slightly toothsome, 10 to 12 minutes more. In the last few minutes of cooking, add the tomatoes.
• Remove the saucepan from the heat. Stir in half the parsley and 3 tablespoons of the nutritional yeast, and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the stock as necessary. Pour into a serving dish, and sprinkle with the remaining parsley and 1 tablespoon nutritional yeast.

Steps:

• Heat the stock in a pan over a very low heat - have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it's absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it's absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
• Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Steps:

• Bring the stock to a boil, then reduce to a low simmer.
• Ladle a little stock into a small bowl.
• Add the saffron threads or powder and leave to infuse.
• Melt 4 tbsp of the butter in a large saucepan until foaming.
• Add the onion and cook gently for about 3 minutes, stirring frequently, until softened.
• Add the rice.
• Stir until grains start to swell and burst, then add a few ladlefuls of the stock, with the saffron liquid, and salt and pepper to taste.
• Stir over low heat until the stock is absorbed.
• Add the remaining stock, a few ladlefuls at a time, allowing the rice to absorb all of the liquid before adding more, and stirring constantly.
• After 20-25 minutes, the rice should be al dente and the risotto golden yellow, moist and creamy.
• Gently stir in about two-thirds of the parmesan and the rest of the butter.
• Heat through until the butter has melted, then taste for seasoning.
• Transfer the risotto to a warmed serving bowl or platter and serve immediately, with the remaining parmesan sprinkled on top.
• Enjoy!

Steps:

• Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.
• Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots; sauté until light golden, about 4 minutes. Add rice; sauté 2 minutes. Add wine; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
• Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

Steps:

• In a large skillet, add water and littleneck clams. Steam, covered, on high until first clam opens, about 5 minutes. Add mussels. Continue to steam until all clams and mussels open, another 3 minutes, swirling pan occassionally to keep juices from overflowing edges of pan. Drain clam and mussel juice into a 3 quart saucepan. There should be about 2 cups of liquid. Set clams and mussels aside, covered in skillet, to keep warm. Add chicken broth to clam juice to saucepan. Add saffron. Bring to boil. Add shrimp. Return to boil and cook until shrimp are opaque, about two minutes. Using slotted spoon, remove shrimp to bowl and cover to keep warm. Heat another large skillet over medium/med high heat. Add olive oil. When hot, add onions and cook until translucent, about 8-10 minutes. Add rice and garlic stirring until rice starts to become translucent. Add wine and cook over med heat until absorbed. Add clam/chicken broth mix 1/2 cup at a time until liquid absorbed, stirring constantly. When adding last of broth, add squid, tomatoes and parmesan cheese. Cook until liquid is absorbed and squid is cooked, about 2-3 minutes. Add shrimp and basil. Stir until well mixed. Meanwhile, in small skillet, sear scallops in butter over med/high heat, about 2 minutes per side until slightly carmelized. Spoon risotto onto plates. Divide scallops, clams and mussels among plates. Serve with wilted baby spinach on side.

Steps:

• Bring stock to a simmer in a saucepan. Heat the olive oil in a large saucepan over medium heat and sweat the onion and garlic until softened but not colored. Raise the heat to high add the wine, and reduce until dry. Reduce the heat, add the rice and saffron and stir until the rice is coated with the oil. Cook 2 minutes.
• Add 1 cup of the stock and cook, stirring, until absorbed. Repeat with a second cup. As the rice becomes dry, add stock in 1/2 cup increments, cooking and stirring until it is absorbed. Add the honey and tarragon and season to taste with salt and pepper.
• Green Onion Vinaigrette: Blanch the scallions for 30 seconds in a large pot of boiling salted water over high heat. Drain and shock in cold water.
• Combine the scallions, onion, garlic, and vinegar in a blender and process until pureed. With the motor running, slowly add the oil until emulsified. Add the honey, season to taste with salt and pepper and pour into a squeeze bottle.
• Grilled Shrimp: Heat the oil in a large saute pan over high heat. Season the shrimp with salt and pepper to taste. Saute 2 to 3 minutes on each side. Spoon risotto into large serving bowl, arrange shrimp on top.

Steps:

• Heat butter in heavy three-quart saucepan. Add onion and saute over medium heat until translucent but not brown. Stir in rice and cook, stirring, until grains turn white. Stir in wine and cook, stirring, for five minutes, until most of the wine has evaporated.
• Meanwhile, place the saffron in a small dish and pour a cup of the hot stock over it.
• When most of the wine has evaporated, stir in a half cup of the stock and adjust the heat so the mixture cooks at a steady simmer. When most of that stock has evaporated, stir in the stock with the saffron and continue to cook, stirring frequently.
• Continue adding stock, about a half cup at a time, stirring frequently, until the rice is just barely tender, about 15 minutes longer. You may not need to add all the remaining stock.
• Stir in scallops. Continue cooking, stirring gently, another three to five minutes, until rice is al dente and scallops are cooked. Add a little stock if necessary. Season to taste with salt and red pepper flakes; serve at once.

Steps:

• Heat stock in pan over high heat. Add clams; cover. Cook until opened, 5 to 10 minutes. Using a slotted spoon, transfer clams to a bowl. Discard unopened clams. Remove clams from shells, and chop clam meat. Add shrimp shells to stock. Cover; simmer 15 minutes. Pour stock through fine sieve, discarding solids and sand left in pan. Return stock to stove; keep at simmer over medium heat.
• Heat oil in heavy-bottomed saucepan over medium heat. Add shallots and saffron; cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
• Add wine to rice. Cook, stirring, until wine is absorbed. Using a ladle, add 3/4 cup of hot stock to rice. Using a wooden spoon, stir rice constantly, at medium speed. When rice has absorbed most but not all of the liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
• Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque and slightly crunchy in center. Add shrimp; continue stirring and adding stock until rice is still al dente but not crunchy and shrimp is cooked through, about 3 minutes. As rice nears doneness, watch carefully, and add smaller amounts of liquid. The mixture should be thick enough that grains of rice are suspended in liquid about the consistency of heavy cream. It will thicken slightly when removed from heat.
• Remove from heat. Stir in clams, butter, Parmesan cheese, if using, and parsley; season with salt and pepper. Divide among four bowls, and grate or shave Parmesan over risotto, if desired. Serve immediately.