Risotto is synonymous with Italy. In the 14th century B.C., Arabs first brought rice to Sicily and Spain during their control. Italy had the perfect growing conditions with the high humidity of the Mediterranean combined with flat land for growing the short grain rice. The popularity and the cost of this new rice called risotto grew with Italy’s wealthy elites. As the popularity of risotto grew throughout Italy and the outside world, more farmers grew the short grained rice ultimately lowering the price for all consumers.
So now with this little bit of food history you can confidently try this delicious recipe using the clams, mussels and scallops from our beautiful Cape Cod and the Islands waters.
Cape Cod Seafood Risotto
3 tbsp. extra virgin olive oil (evoo)
3 tbsp. butter
2 cloves garlic, chopped
1 small onion, chopped
1 cup dry white wine
1 ½ cups Arborio rice
5 cups chicken broth
¼ – ½ lb. large shrimp (size 13 – 15), peeled
1 lb. clams and/or mussels washed well and mussels debearded
1 lb. scallops
In a large saucepan heat 1 tbsp. evoo and butter. Saute the garlic and onion until soft; add white wine and seafood, cover and cook over high heat, until the clams and/or mussels have opened; scallops and shrimp should be barely cooked. Remove the seafood, preserving the broth.
In another large saucepan heat 1 tbsp. evoo; add rice and stir to coat each grain. Combine seafood broth and chicken broth and bring to a simmer; add this mixture, a cup at a time, to the rice and cook until almost absorbed, stirring constantly to ensure creamy consistency. Keep adding the hot broth, stirring, until all the broth is absorbed and the rice is just tender and a bit chewy. Return the seafood to the saucepan; stir in parsley and season to taste with salt and freshly ground pepper.
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