FRUTTI DI MARE RISOTTO

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Gluten-free|Italian|Seafood

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Ingredients

12 small littleneck clams, shells scrubbed clean with a brush under cold running water

4 tablespoons olive oil

1 pound sea scallops

1 pound medium size shrimp, peeled and deveined

1 pound squid (rings and tentacle mix)

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon granulated garlic powder

1 large onion, chopped

8 cloves garlic, chopped

1 ½ cups Arborio rice

1 cup dry white wine

4-4 ½ cups warm fish or chicken stock

1 pint cherry or grape tomatoes, sliced in half

3 cups fresh baby spinach, packed

1 lemon

¾ cup heavy cream

Chopped parsley and lemon slices to garnish

Instructions

Place the clams in a single layer in a medium skillet over medium high heat. Add ½ cup of water and cover the skillet. Cook until the clams are just opened. Remove to a large bowl and set aside.

In a large deep skillet, heat 2 tablespoon of the olive oil over medium high heat.

Lay the scallops, shrimp, and squid on a cutting board in a single layer and season them with 1 teaspoon of the salt, 1 teaspoon of the pepper, and all of the granulated garlic. Spread the scallops in the hot pan in an even layer and sear until brown and caramelized (about 1 ½ minutes per side). Remove from pan add them to the bowl with the clams. Add the shrimp in an even layer to the pan and sear on each side, about 1 minutes. Remove the shrimp and add the squid to the pan and toss for 1 minute. Add the squid to the bowl with the other cooked seafood. Note – the seafood does not need to be cooked completely through as it will cook again when added back to the risotto.

Add the remaining 2 tablespoons of olive oil to the pan. There will be brown drippings in the pan from cooking the seafood. This will add great flavor to the final dish so do not remove or clean the pan! Add the onions and garlic to the pan and sauté for about 2-3 minutes until they become soft and translucent. Add the rice to the pan and stir to coat and get toasty, about 4-5 minutes more.

Add the wine to the pan and stir frequently until it is completely absorbed by the rice. Add ½ cup of the stock to the pan, stirring continuously. When the moisture is absorbed, add another ½ cup of stock to the pan and continue this process, adding more stock, until the rice reaches an al dente consistency, tender but slightly chewy. Add the tomatoes and all of the the cooked seafood back into the pan with any accumulated juices. Add the spinach. Fold all ingredients together. Season to taste with the remaining salt and pepper.

Zest the lemon using a micro-plane into the pan. Then, cut the lemon into quarters and squeeze the juice directly into the pan through a fine mesh sieve to catch the seeds. Gently mix to combine. Add the heavy cream and toss again to combine. Let simmer for 3-4 minutes, stirring occasionally until the seafood is cooked through. Serve hot garnished with parsley and lemon slices.

Serves 6-8