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seafood risotto

Serves: 6 Prep Time: 30 minutes

Ingredients

  • 1 (7.5-oz) can minced clams
  • 1 (15-oz.) can diced tomatoes
  • 4 tbsp of Bertolli® 100% Pure Olive Oil, divided
  • 10 mussels
  • 10 clams
  • 1 cup sliced calamari (body & tentacles)
  • 2 cups of broth
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cup Arborio rice
  • 1/3 cup dry white wine
  • 1 tsp salt
  • 1 Tbsp fresh thyme leaves
  • 1/4 tsp chili flakes
  • 1/4 cup grated parmesan cheese
  • 2 tbsp snipped parsley, for garnish
  • Bertolli® Extra Virgin Olive Oil, for finishing

Preparation

  1. Drain tomatoes and clams, reserving liquid. Set tomatoes and clams aside.
  2. In large measuring cup, combine tomato and clam liquid; add enough broth to make 3 cups of liquid. In medium saucepan, heat 2 tablespoons of olive oil. Sauté whole clams and mussels until they open.
  3. Add calamari, reserved clams and tomatoes and sauté lightly until just cooked through. Remove seafood mixture from saucepan.
  4. Add 2 more tablespoons of olive oil to the pan. Sauté onion and garlic in olive oil until onion is just tender but not brown.
  5. Add the rice, wine, salt, thyme, and chili flakes and stir over medium heat until liquid is absorbed.
  6. Continue to add reserved stock ½ cup at a time until rice is tender and creamy.
  7. Remove from heat; stir in parmesan cheese and reserved seafood mixture.
  8. Cover and let stand for 2 minutes. To serve, sprinkle with fresh parsley and drizzle lightly with Bertolli® Extra Virgin Olive Oil.

  • ¼ Cup Bertolli Classico Olive oil
  • 3 chicken breasts, boneless & skinless, cubed in 1/4inch pieces
  • 1 Onion, minced
  • 1 Tomato, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • ½ tsp Garam Masala
  • ¼ tsp cayenne pepper
  • 1 Cup Crushed Tomato, canned
  • ½ Cup Water
  • 1  Cup plain yogurt
  • ½ tsp salt & pepper
  • 2 tbsp lemon juice
  • 1 Cup yogurt
  • ½ Cup grated Cucumber
  1. Drain tomatoes and clams, reserving liquid. Set tomatoes and clams aside.
  2. In large measuring cup, combine tomato and clam liquid; add enough broth to make 3 cups of liquid. In medium saucepan, heat 2 tablespoons of olive oil. Sauté whole clams and mussels until they open.
  3. Add calamari, reserved clams and tomatoes and sauté lightly until just cooked through. Remove seafood mixture from saucepan.
  4. Add 2 more tablespoons of olive oil to the pan. Sauté onion and garlic in olive oil until onion is just tender but not brown.
  5. Add the rice, wine, salt, thyme, and chili flakes and stir over medium heat until liquid is absorbed.
  6. Continue to add reserved stock ½ cup at a time until rice is tender and creamy.
  7. Remove from heat; stir in parmesan cheese and reserved seafood mixture.
  8. Cover and let stand for 2 minutes. To serve, sprinkle with fresh parsley and drizzle lightly with Bertolli® Extra Virgin Olive Oil.