Venetian Shellfish Risotto Recipes
VENETIAN SHELLFISH RISOTTO
Provided by James Beard
Yield Serves 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
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- Bring a pot of water to a boil and drop in all the fish heads and bones. Let this return to a boil and cook for 5 minutes. Turn off the heat and discard the water. Pick off about 1 cup of fish from the carcasses and heads and set aside in the fridge.
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