Serves 6
Ingredients
- 2 quarts shellfish broth
- 1/2 cup (1 stick) unsalted butter, divided
- 3/4 cup minced yellow onion
- 1 lb (2 2/3 cups) Carnaroli rice
- 2 lb mixed seafood, such as mussels, shrimp, scallops, and squid
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons grated Parmigiano-Reggiano (optional)
- 1 tablespoon brandy (optional)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Directions
- Heat the broth in a pot over low heat; keep warm.
- Heat 3 tablespoons of the butter in a large pot over low heat. Add the onion and cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and toast lightly, stirring frequently, about 2 minutes.
- Add enough of the broth to cover the rice by 1/2-inch, and cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the broth, keep adding more, 1/2 cup at a time. Add the seafood to the rice after it has cooked for about 12 minutes.
- Once the rice has absorbed almost all the broth and the seafood is cooked, about 18 minutes total cooking time, remove the pot from the heat. Add the remaining 5 tablespoons butter, the parsley, cheese, and brandy, if using, and stir vigorously until the risotto is creamy. Taste and season with salt and pepper. Serve the risotto at once on warmed plates, dividing the seafood evenly among the plates.
