CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Grains, Seafood | Rice/grains, Sauces/pest, Seafood | 4 | Servings |
INGREDIENTS
INSTRUCTIONS
Heat 2 TBSP olive oil in a heavy-bottomed saucepan. Add shallots and sweat until just soft (abt. 1 min.); stir in Arborio rice. After 2 min., add 1/4 cup reserved fish stock; stir until incorporated. Continue adding fish stock in 1/4 cup increments, stirring and simmering until rice is al dente. Remove from direct heat. Stir in cheese and keep warm. Heat 1 TBSP olive oil in saute pan over medium heat. Add calamari and saute just until tender (abt. 2 min.). Reserve. Fold reserved clams, mussels, and calamari into risotto. Add herbs and keep warm. Heat 1/4 cup olive oil in a skillet over medium heat. Add sea bass fillets and saute just until done. Keep warm. To serve, spoon risotto in the center of a large warm plate. Ladle blackened tomato/chipotle sauce around. Top each with a sea bass fillet. To scale up: scale up in direct proportion. Recipe By : and...Blackened Tomato/Chipotle Sauce Posted to CHILE-HEADS DIGEST V3 #164 Date: Wed, 20 Nov 1996 19:25:45 -0600 From: "Dead.Can.Dance" <rael@ebicom.net> NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote Cafe, Santa Fe and Las Vegas
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