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Seafood Risotto with Leek Broth & Asparagus Stems

Seafood Risotto with Leek Broth & Asparagus Stems
This recipe is adapted from one by Bobby Flay. It is an absolute gourmet hit, combining the irresistible texture of risotto with the always-popular flavors of several different varieties of seafood. Add to this the delicately flavored broth and you end up with a masterful creation. Serve with ice-cold white wine, tossed greens, and hot crusty bread. Bon appetit!
Ingredients:

Leek Broth:
2 tablespoons extra virgin olive oil
1 shallot, sliced very fine
1 large leek, washed and sliced fine right up to the green part
1 cup white wine
6 cups clam or chicken broth
1 bay leaf
4 sprigs parsley
4 black fresh peppercorns
ΒΌ cup heavy cream
1 tablespoon finely chopped parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh chervil



Directions:


Heat the olive oil in a saucepan over medium heat and add the shallot and leek. Cook until soft, then increase the heat to high and add the wine. Cook until the wine is reduced.

Add the clam stock, bay leaf, parsley, and peppercorns, then bring the mixture to a simmer, cooking for about 30 minutes.

Mix with an immersion blender and strain into a clean pan. Bring the mixture to a simmer and add cream. Continue cooking for about 1 minute, add the herbs, and season with salt and pepper.
 

 

Risotto:
3 tablespoons extra virgin olive oil
1 small Spanish onion, chopped fine
2 cloves garlic, chopped fine
2 cups Arborio rice
1 cup white wine
8 cups hot water, or clam broth
sea salt & freshly ground black pepper

For the risotto, heat the oil in a saucepan, then add the onion and garlic and cook until soft. Stir in the Arborio rice to coat, then add the wine and cook until reduced.

Add water or broth 2 cups at a time and cook slowly until al dente. Season with salt and pepper to taste.

When the liquid has been completely absorbed, pack the rice into small ramekins. Unmold into individual shallow bowls.
 

 

Assembly:
2 lobster tails, cooked and split in half
8 sautéed shrimp
4 sautéed scallops
12 mussels, steamed in wine with parsley
3 sprigs thyme
1 clove crushed garlic
1 pound asparagus, cooked until tender and cut into 2-inch pieces
leek broth (recipe above)

To assemble:

 

Divide the seafood and the asparagus among the shallow bowls and arrange it around the unmolded risotto.

Ladle the leek broth over the seafood and vegetables. Garnish with herbs.

 

 

 

 



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