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Seafood and Bay Leaf Risotto
Seafood and Bay Leaf Risotto
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Seafood and Bay Leaf Risotto

Preparation
30 MIN
Cooking
40 MIN
Makes
4 main courses OR 6 appetizers
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Ingredients

Broth

Risotto

Preparation

Broth

  1. Peel the shrimp. Keep the shells for the broth. Coarsely chop the shrimp and set aside in the refrigerator.
  2. In a large saucepan, lightly brown the garlic and pepper flakes in the oil. Add the clams and bay leaves and continue cooking for about 1 minute. Add about 250 ml (1 cup) of the broth and bring to a boil. Cover and simmer until the clams have opened, about 5 minutes. Remove the clams from the broth (discard any that did not open). Set aside in a warm bowl.
  3. Add the shrimp shells and the remaining chicken broth to the clam broth. Bring to a boil and simmer for about 5 minutes. Line a sieve with a sheet of paper towel or cheesecloth. Strain the broth into a small saucepan and keep warm. Discard the shells.

Risotto

  1. In the same saucepan that was used to cook the clams, soften the onion in half the butter. Add the rice and bay leaves and cook for 1 minute, stirring to coat well. Add the white wine and reduce until almost dry.
  2. Over medium heat, add the broth, about 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed between each addition. Season with salt and pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add broth, if needed. Add the shrimp and cook for about 2 minutes or until they are just cooked.
  3. Off the heat, add the remaining butter. Stir vigorously until the texture is very creamy. Remove the bay leaves. Adjust the seasoning.
  4. Divide the risotto into bowls. Garnish with the clams.

Note

If you can’t find fresh clams, substitute them with mussels. If you have any broth left after cooking the risotto, reheat the clams in that broth before placing on the risotto.

Fresh bay leaves are sold in some grocery stores alongside fresh herbs. If you can’t find any, replace with fresh thyme and not dried bay leaves.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.