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Baked Seafood Risotto picture

Baked Seafood Risotto

Risotto is a rich, creamy rice dish that is typically stirred for 20 to 30 minutes on the stove top. This baked version is easy on the cook but still results in a delicious seafood dinner.

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  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, pressed through a garlic press
  • 8 ounces button mushrooms, thinly sliced
  • 1 cup Arborio rice (rice for risotto)
  • 3 1/2 cups chicken or vegetable stock
  • 1/3 cup dry sherry
  • 1 sprig fresh rosemary (optional)
  • 6 tablespoons finely grated Parmesan cheese
  • 1/2 pound salmon, skin and pin bones removed, cut into 1-inch pieces
  • 1/2 pound raw shrimp, peeled and deveined, cut in half if large, thawed if frozen
  • 1 pound clams or mussels (1 or 2 per person), scrubbed clean

Serves 4 to 6

  1. Preheat the oven to 300F. Place a 2 1/2 inch deep 1 3/4 quart baking dish in the oven to heat.
  2. In a medium saucepan, melt the butter with the olive oil over medium heat. Add the onion and garlic and cook gently until the onions are soft, about 7 minutes. Stir in the mushrooms. Continue to cook gently until the mushrooms are nicely browned and all the liquid they’ve given off has evaporated, about 10 minutes.
  3. Add the rice and stir for 1 minute.
  4. Add the chicken or vegetable stock, sherry, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the sprig of rosemary if using.
  5. Increase the heat and when it begins to boil, transfer the mixture to the warm baking dish.
  6. Bake on the middle shelf of the oven for 20 minutes. Stir in 3 tablespoons of the finely grated Parmesan, and then add the salmon and shrimp. Stir gently to combine. Bury the shellfish in the rice and then return the dish to the oven and continue baking for 15 to 20 minutes more. (Note: Discard any shells that have not opened. If there are a lot of unopened shells, try covering the dish with aluminum foil and leaving in the oven for a few minutes more.)
  7. Stir the risotto as soon as it comes out of the oven. Taste to ensure the rice is cooked through and if not, put back in the oven and continue to bake until done.
  8. Discard the rosemary, taste and season with salt and pepper as needed.
  9. Serve immediately, sprinkled with the remaining Parmesan cheese.

It was absolutely delicious!! Thanks for the helpful videos!! (re:  Cooking Pork Tenderloin)

Ice Girl (YouTube Subscriber)