- OCI Crab Cake Egg Benedict
- Parmesan Crusted OCI Sole
- OCI Crab Cake Sliders
- OCI Sesame Ginger Roasted Cod
- Sautéed Lobster With Corn, Edamame And Roasted Red Pepper Sauce
- Lobster and Leek Roll
- OCI Newfoundland Bouillabaisse
- OCI Salt Cod Ravioli In Bisque
- OCI Salt Cod Brandade
- OCI Blackened Halibut
- OCI Seafood Risotto
- OCI Cod With Tomatoes and Prunes
- OCI Canadian Sole Gremolata
- 2 cups basic shellfish stock (see recipe index)
3⁄4 teaspoon salt
3 cups water
3 tablespoons olive oil
2 tablespoons unsalted butter
1 cup finely chopped leeks, white and pale green parts only
11⁄2 cups arborio rice (Italian short-grain rice)
1⁄2 cup dry white wine
1 14-ounce can diced tomatoes
3 cloves garlic, minced
3⁄4 pound small OCI Shrimp, peeled and deveined
3⁄4 pound OCI Sea Scallops, cut into quarters
3 tablespoons finely chopped parsley, preferably Italian flat-leaf parsley
In a medium-sized non-reactive saucepan, combine the stock, salt and water and bring to a simmer. Keep the broth hot over low heat.
In a large heavy saucepan, heat 1 tablespoon of the olive oil and the butter together over moderate heat. Add the leeks and sauté them until they are soft, about 4 minutes. Add the rice and sauté, stirring, for about 2 minutes, or until the grains are coated in oil and butter. Add the wine, stirring until it is absorbed. Add the tomatoes and cook, stirring, until their liquid is absorbed.
Add 1 cup of the hot broth to the rice. Simmer until the liquid is absorbed, stirring often. Continue adding the broth by 1⁄2 cupfuls until you have used all but 1⁄2 cup. Simmer until most of the liquid is absorbed before each addition and stir often. Cook until the rice is almost tender, but still slightly firm to the bite. (This will take about 18 minutes.)
Meanwhile, heat the remaining 2 tablespoons of oil in a frying pan over moderate heat. Add the garlic and sauté it until it begins to soften. Add the shrimp and scallops and sauté them, stirring, for 4 about minutes. (The seafood will not be fully cooked, but will continue to cook in the risotto.) Mix the seafood into the rice. Cook for about 3 minutes longer. The mixture should be very creamy. If it is not, stir in a little more of the broth.
Remove the risotto from the heat. Stir in the chopped parsley. Taste and adjust the seasonings. Transfer the risotto to a heated serving bowl and serve it immediately, while it is still creamy. Serve immediately.