Fish Stock Use #1: Seafood Risotto

28 04 2008

Almost as soon as I asked the question, “what should I do with leftover fish stock?” I had an answer for myself.  Shrimp risotto!  With some of those fresh spring mushrooms from the market, and maybe some peas… this is sounding good already!

Since I already had the stock, and arborio rice, I just needed to pick up my fresh ingredients at the market.  I got leeks and parsley with no problem.  I was tempted by the fresh morel mushrooms, but chose the more economical (yet still exquisitely tasty) girolles.  Then I hit the fishmonger.  Only cooked shrimp.  Ok, I’ll just go to the next one.  Only cooked shrimp.  Next?  Same.  Well, I’m headed to Montmartre later, and I know of a market street there, I’ll check the fishmonger up there.  Guess what?  Only cooked shrimp.  Fine, I’ll get langoustines instead.  Life is hard sometimes.

My delicious shrimp stand-ins

I boiled them alive, like the mini-lobsters they are, in some fish stock.  Now I had langoustine-fortified stock for the risotto (skip this step if you’re afraid of flavor).

Contrary to popular belief, risotto is not difficult to make, nor does it require hours of hovering over the stove, stirring constantly.  There are five basic steps in risotto making.  I learned them in Italian, so that is how I will share them with you.

All my risotto secrets revealed, after the jump.

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