Risotto of Cioppino
Torn between making Cioppinno and Risotto, I combined them both into an absolutely delicious fusion of Classic San Francisco with Classic Italy. Enjoy!
Equipment
- Dutch Oven
- Saucepot
- Skillet
Ingredients
Cioppinno
- 1 medium White Onion
- 2 tbsp Olive Oil
- 32 oz Seafood Stock
- 1 medium Fennel
- 3 cloves Garlic
- Salt and Pepper to taste
- 1 cup Dry White Wine keep it chilled
- ¼ cup Tomato Paste
- 1 pound Bay Scallops
- 1 pound Prawns
- 1 large Dungeness Crab
- 1 large Red Bell Pepper
- 28 oz Diced Tomatoes
- ¼ cup Flat Leaf Parsley chopped
- 1 large Bay Leaf
- 6 sprigs Thyme
- 1 pound Mussels
- 1 pound Littleneck Clams
Risotto
- 32 oz Chicken Stock
- 3 ribs Celery
- 1 large Shallot
- 1 cup Dry White Wine
- 2 cups Risotto
- 1 cup Green Peas
- 1 tbsp Mascarpone Cheese
Instructions
Cioppino
- Heat the dutch oven and 1/4 cup olive oil over medium heat. Dice white onion and fennel bulb and add to the dutch oven, season, and simmer until translucent.
- Mince garlic cloves and add to the pot, season with salt and pepper, and stir through.
- Add tomato paste to the dutch oven and stir through.
- Deglaze the bottom of the pot with the white wine. Allow to simmer until the wine has reduced by half.
- Heat your skillet over medium high heat and make sure your scallops are as dry as possible for a good sear. Add 1 tbsp olive oil to the skillet and season your scallops with salt, then place your scallops flat against the cooking surface pressing them down lightly.
- While the scallops are searing, dice bell pepper and add to dutch oven along with can of diced tomatoes.
- Flip scallops once the first side is nicely seared and cook the second side then remove and set aside for now.
- Roughly chop parsley and stir into the Cioppino broth. Add bay leaf and thyme then add seafood stock and bring to a low simmer. Simmer, covered, for 45 minutes to 1 hour.
- Make the risotto while the Cioppino broth is simmering.
- Clean and crack the crab and peel and de-vein the prawns. Keep refrigerated until the Cioppino broth has finished cooking.
- Once the broth has simmered for enough time, remove thyme and bay leaf from the Cioppino broth.
- Add cracked crab, mussels, clams to the Cioppino broth and stir through. Gently fold the shrimp and scallops into the Cioppino.
Risotto
- Heat skillet over medium heat. Add 1 tablespoon of olive oil and once it shimmers dice and add the shallot and slice and add the celery until softened.
- Deglaze the pan with white wine and then add the risotto, stirring through to absorb the wine.
- Once the wine has absorbed and the risotto is dry, add 1 cup of chicken stock and stir through. Bring to a very low simmer and allow the risotto to absorb the stock.
- Add 3/4 cup of chicken stock every time the risotto finishes absorbing the previously ladled liquid and allow it to absorb it completely each time, stirring regularly.
- Once all of the stock has been absorbed, add the peas and stir through until heated.
- Turn off the heat and stir in the mascarpone cheese. Stir in a ladleful or two of the Cioppino broth and allow the risotto to absorb it completely. Season with salt and pepper to taste.
Plating
- In a warm shallow bowl, scoop a large spoonful or two of Risotto and top with seafood from the Cioppino bowl. Top with freshly diced parsley.
- Serve with a hearty slice of sourdough bread if you have some. Enjoy!
Video
Nutrition
Calories: 529kcalCarbohydrates: 63gProtein: 38gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 133mgSodium: 1202mgPotassium: 1299mgFiber: 6gSugar: 10gVitamin A: 1449IUVitamin C: 57mgCalcium: 179mgIron: 7mg
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