 |
Seafood Risotto
Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package mussels, scrubbed and debearded
1 cup dry white wine, preferabley Italian
3/4 cup water
1 clove garlic -- peeled and halved
1/2 pound small shrimp -- shelled and deveined
1/2 pound scallops -- * see note
1 8 oz bottle clam juice
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon dried thyme -- or
dried oregano
1 1/2 cups Arborio rice
2 tablespoons minced fresh parsley
1/3 cup grated Parmesan cheese (up to 1/2 c)
salt -- if needed
serves 6 as an appetizer, 4 as a main course
*If using sea scallops, cut them into 1/2" dice. Bay scallops can be cooked as
is.
Place the mussels, wine, water, and garlic in the cooker, and set (but do not l
ock) the lid in place. Steam over high heat until the mussel shells open, abou
t 3 to 4 minutes. Remove the mussels to a platter with a slotted spoon, and ad
d the shrimp to the liquid in the cooker. Cook over medium heat while stirring
for 30 seconds. Add the scallops and cook an additional 30 seconds. Remove t
he shrimp and scallops with a slotted spoon and set on another platter. Once t
he mussels have cooled slightly, remove and discard the shells. Place the muss
els with the cooked shrimps and scallops. Cover the platter loosely with plast
ic wrap, and set aside.
Leaving behind any sediment that has fallen to the bottom of the cooker, carefu
lly pour the cooking liquid into a large measuring cup. Pour in the clam juice
and enough water to equal 3 1/2 cups of liquid. Set aside.
Rinse and thoroughly dry the cooker. Heat the oil and butter in the cooker. S
aute the onions, stirring frequently, until soft but not brown, about 2 minutes
. Stir in the thyme and rice, making sure to coat the rice thoroughly with the
fat. (The risotto can be prepared up to this point and left to sit in the pot
until shortly before needed.)
About 10 minutes before serving the risotto, stir in the reserved 3 1/2 cups of
liquid. (Watch for sputtering if the oil is hot.) Lock the lid in place and o
ver high heat bring to high pressure. Adjust the heat to maintain high pressur
e and cook for 6 minutes. Reduce pressure with a quick release method. Remove
the lik, tilting it away from you to allow any excess steam to escape.
Tast the rice, and if it's not sufficiently cooked, add a few tablespoons of wa
ter as you stir. Cook over medium heat until the additional liquid has been ab
sorbed and the rice is desired consistency, another minute or two. When the ri
ce is ready, stir in the parsley, Parmesan, and cooked seafood. Add salt to ta
ste and serve immediately.
- - - - - - - - - - - - - - - - - -
|
