We read so many recipes on a regular basis that sometimes it is difficult to remember from where a recipe originated. And, then, we make it so many times, it is even more difficult to know if that is the recipe at all, or is that just how we make it. Well, seafood risotto is one of those recipes that we make regularly and do so by experience more than written directions, so we are giving you the written version closest to what we make. The written version is taken from the website for Eating Well magazine, in the food section. Perhaps this is where sour version originated, and it is very much like what we make. This way, you get the written measurements for your use. And, we believe that after a few times, you, too, will adjust the recipe for yourself.
Seafood risotto is a dish that is not traditionally Greek, but fits well into our culture. After all, it is a rice dish, and Greeks eat rice regularly. So, what is so special about risotto that make people say "wow" when told that you have made this dish? It is known to be a dish that takes time and a lot of stirring to get right. It is true that there is some time involved with making this, but the stirring thing is beyond us -- we don't stir a lot, we stir occasionally. This gives us the freedom to make other things while the risotto is on the stove.
Some people even believe that risotto is not good without a lot of cheese. Well, today, we are making a vegetarian version of risotto -- it is not vegan since there is Lent-appropriate seafood. You can make risotto with vegetables like mushrooms, artichokes, asparagus, spinach, and others, or you can add specific seafood. When we cannot decide which seafood we want, we use the convenience of the seafood mix. This comes with a little shrimp, some mussels, clams, squid, and tidbits of other seafood, not fish. It is a delight in that it comes ready and is rather inexpensive to buy.
For this recipe from Eating Well Magazine, you will need the following:
5 cups water, seafood stock, or vegetable broth
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon crumbled saffron threads (or use ground saffron)
1 1/2 cups arborio or other Italian “risotto” rice
1/4 teaspoon salt
1 cup dry white wine
1 pound peeled and de-veined raw shrimp (21-25 count) (we used 2 cups of seafood mix, whole)
1 cup frozen peas, thawed (we did not have any peas, so we omitted these)
First, saute the onion.
Add the garlic and the saffron. You will see the contents of the pot become a beautiful yellow colour from the saffron, and you should smell the onion and garlic cooking.
Add the rice and the salt, and then mix well so the rice is fully coat with the other ingredients.
Now, add to the hot pot 1/2 cup of broth and mix well. You want to mix everything to make sure that none of the ingredients are stuck to the bottom of the pan, and any brown bits that are already on the pan are now lifted and incorporated into the dish. Let this sit and cook until the liquid has been cooked off and/or absorbed by the rice.
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| Adding the dry white wine |
Add the wine and allow that to cook into the rice until it is fully absorbed and/or cooked off. Then, add another 1/2 cup of broth. Each time that you add liquid, mix the risotto and then let it sit on the heat to cook off the liquid. Once there is no more broth in the pan, add the next half cup. You want to do this in half cup increments so you can control the rate of absorption into the rice. This is the time consuming part. Our electric burner was set on 7 1/2 out of 10 (about medium high).
When you get to the last cup of broth, add the seafood to the pot. If you have peas, add them now, too. Mix this all together well so that the seafood is well incorporated to the mix. Then, add the last cup of broth to the pot and mix well. Make sure that nothing sticks to the bottom of the pan, and that everything is covered. Let this cook until the rice is fully soft and there is very little liquid left in the pot. Then, allow this to sit on the burner for a couple of minutes to finish absorbing the liquid and to allow the flavours to meld together.
Serve this hot, as a side dish, a main dish, or an appetizer You can squeeze some lemon on it to enhance the seafood, or you can serve it without. As long as it is served hot, it should be good.
We have used this for many occasions, with company, for family, or for just us as a simple, filling meal at home. When paired with a nice salad, a little bread, and even a cooked vegetable, seafood risotto becomes a well-rounded meal for any day, any time of the year.
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| Source of image: http://orthodoxchurchquotes.files.wordpress.com/2013/07/st-augustine-of-hippo-2.jpg “What is perfection in love? Love your enemies in such a way that you would desire to make them your brothers … For so did He love, Who hanging on the Cross, said ‘Father, forgive them, for they know not what they do.’” (Luke 23:34)– St. Augustine of Hippo, Sermons on I John, I.9 Source of quote: http://orthodoxchurchquotes.com/category/sayings-from-saints-elders-and-fathers/st-augustine-of-hippo/ |
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