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SEAFOOD RISOTTO WITH RED VEINED SORREL

21
Jan

Recipe developed exclusively for SpaceFarms by Jeffrey Spear. (Serves 4)

Ingredients

  • 2 cups fish stock
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, crushed
  • 4 bay leaves
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 16 large shrimp (shelled)
  • 12 scallops
  • 1/4 lb. calamari
  • 1/4 lb. SpaceFarms fresh Red Veined Sorrel
  • 4 tablespoons butter
  • 1/2 cup Parmesan cheese, finely grated
  • salt & pepper, to taste

Directions

In a small saucepan, bring stock to a boil and reduce to simmer.

In a separate and larger pot, heat the oil. Add the onions, bay leaves and garlic and sauté until soft. Add the rice and stir for one minute. Reduce to low heat.

Add the stock to the rice, a little at a time. With each addition of stock, continue stirring until all of the liquid has been fully absorbed. Once all of the stock is absorbed, add the wine and stir until all of the liquid is fully absorbed once again.

Add more wine, stock or water to bring the rice to the desired consistency and flavor.

Keeping the rice on low heat, fold in the shrimp, scallops, calamari and spinach and cover. The seafood should be adequately cooked in 3 – 5 minutes.

Once the seafood has cooked through, gently fold in the butter and Parmesan cheese, taking care not to break apart the seafood. Add salt and pepper to taste, then serve.