Cooker Seafood Risotto
Serves 4 with full recipe 6 as appetizers
While in Key West, I found the base of this recipe at the library in the cooking section. I modified it and we love it. When I make it for Deb and me, I cut the recipe in half. I always was told how hard it is to make Risotto and never tried. This was very easy for me but the key is that you MUST be ready to eat it when it comes off. All Risotto is best served immediately.
NOTE: You can change this from Seafood to a Mushroom Risotto by simply leaving out the seafood and adding a good mix of wild mushrooms when they are in season.
1 pound mussels, scrubbed and debearded (I made it with and without the mussels
and it was delicious either way but you really have to like mussels. If you
don't, then definitely leave them out and use the can of clams indicated below.
Just be sure to count the juice in the can so you don't have too much moisture.)
1 cup dry white wine, preferably Italian
¾ cup water
1 clove garlic, peeled and halved - We don't stock garlic cloves on the boat so I just add more garlic from the spices.
½ pound shrimp, shelled and deveined
½ pound bay scallops
1 bottle (8oz) clam juice - once I didn't have the clam juice so I used a can of clams. Put the juice from the can into the moisture mix when measuring and then add the clams into the mix when you add the cooked seafood back in.
1 tbsp olive oil
1 tbsp sweet butter
½ cup finely minced onion - You can substitute shallots if you would like to add a little color to the dish
½ tsp dried thyme or dried oregano
1 ½ cups Arborio rice
½ cup chopped fresh parsley
4 shakes garlic
½ cup grated parmesan cheese (you can also sub in Gouda for a much more robust rice and smoked Gouda is even better)
salt to taste, if desired
Place the mussels, wine, water, and garlic in the cooker, and set (but do not
lock) the lid in place. Steam over high heat until the mussel shells open, about
3-4 minutes. Remove the mussels to a platter with a slotted spoon, and add the
shrimp to the liquid in the cooker. Cook over medium heat while stirring for
30 seconds. Add the scallops and cook an additional 30 seconds. Remove the shrimp
and scallops with a slotted spoon and set on another platter. Once the mussels
have cooled slightly, remove and discard the shells. Cover the platter loosely
with plastic wrap and set aside.
Leaving behind any sediment that has fallen to the bottom of the cooker, carefully pour the cooking liquid into a large measuring cup. Pour in the clam juice and enough water to equal 3 ½ cups of liquid. Set aside.
Rinse and thoroughly dry the cooker. Heat the oil and butter in the cooker. Sauté the onions, stirring frequently, until soft but not brown, about 2 minutes. Stir in the thyme or oregano and rice, making sure to coat the rice thoroughly with the fat. (The risotto can be prepared up to this point and left to sit in the pot until shortly before needed.)
About 10 minutes before serving the risotto, stir in the reserved 3 ½ cups of liquid. *Watch for sputtering if the oil is hot.)
Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 6 minutes. Reduce pressure with a quick-release method.
Taste the rice, and if it’s not sufficiently cooked, add a few tablespoons of water as you stir. Cook over medium heat until the additional liquid is absorbed and the rice is desired consistency, another minute or two. When the rice is ready, stir in the parsley, garlic, Parmesan, and cooked seafood (plus clams if using a can). Add salt to taste (if desired) and serve immediately. It easily serves 4.
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