Seafood and Bay Leaf Risotto
Seafood and Bay Leaf Risotto
Ingredients
- 375 g (¾ lb) medium deveined raw shrimp, with the shell
- 4 cloves garlic, chopped
- 1 pinch crushed red pepper flakes
- 30 ml (2 tbsp) olive oil
- 1 kg (2 lb) small fresh clams, cleaned
- 5 fresh bay leaves, roughly torn
- 1.75 litres (7 cups) chicken broth
- 1 onion, finely chopped
- 60 ml (¼ cup) butter
- 500 ml (2 cups) arborio rice
- 5 fresh bay leaves
- 250 ml (1 cup) white wine
- Salt and pepper
Instructions
- Peel the shrimp. Keep the shells for the broth. Coarsely chop the shrimp and set aside in the refrigerator.
- In a large saucepan, lightly brown the garlic and pepper flakes in the oil. Add the clams and bay leaves and continue cooking for about 1 minute. Add about 250 ml (1 cup) of the broth and bring to a boil. Cover and simmer until the clams have opened, about 5 minutes. Remove the clams from the broth (discard any that did not open). Set aside in a warm bowl.
- Add the shrimp shells and the remaining chicken broth to the clam broth. Bring to a boil and simmer for about 5 minutes. Line a sieve with a sheet of paper towel or cheesecloth. Strain the broth into a small saucepan and keep warm. Discard the shells.
Seafood and Bay Leaf Risotto