I created this recipe for a contest from Marx Foods, the challenge involved using their Italian Organic Integrale Rice in an original recipe for a savory risotto. I wanted to do something a bit different, I love Mediterranean flavors and thought of Bouillabaise or fish stew with the delicious broth laden with a variety of vegetables and seafood, herbs and spice. The Integrale rice is different from any risotto rice I have ever used. It’s a whole grain brown rice which adds a whole new dimension to the dish. The risotto is made with the seafood broth, for added creaminess along with the butter I added mascarpone and parmigiano reggiano, The risotto is topped with a gremolata (parsley, garlic and lemon) and I served with assorted seafood that I cooked in the broth that I didn’t use for the risotto. To vote for this recipe click on this link Integrale Gauntlet . There are a number of recipes and the top 10 bloggers will proceed to the second round which is a sweet risotto dish. I am psyched!!
5 cups fish stock
1 cup clam juice
1 1/2 cup white wine
1 cup water
1 yellow or white onion peeled and sliced
1 shallot peeled and sliced
2 scallion the white and light green parts chopped
2 cups yellow or red cherry tomatoes cut in half
2 large cloves garlic peeled and sliced
1 tbs fresh thyme removed from stem and rough chopped
salt and pepper to taste
1 tsp saffron threads
olive oil (to saute the vegetables)
1 1/2 cups Integrale rice
1 shallot peeled and chopped
6 -6 1/2 cups hot seafood broth
olive oil to coat skillet
2 tbs butter
2 tbs mascarpone
1/4 cup grated parmigiano reggiano cheese
1 head Italian flat leaf parsley cleaned and stems removed and air dried
zest of 1 large lemon
1 clove garlic
In Dutch oven add some olive oil to coat the bottom of the pan and heat on med/high until hot. Add the onion, shallot ,garlic, thyme and green onion and saute until soft and translucent. Add the tomatoes and cook until they start to soften,now add the fish stock, clam juice, saffron and wine and turn heat to high, bring to a boil then reduce to med/high and let cook for 30 minutes. Turn heat to low so the stock simmers. Scoop out the vegetables so you have only the broth remaining. Season with salt and pepper.
While the broth is cooking make the gremolata, you can either chop by hand or use food processor. If using processor add the parsley, lemon zest and garlic and pulse until it is combined. Place in covered container and refrigerate until you are ready to serve the risotto.
In 12 or 13 inch saute pan coat bottom of pan with some olive oil and heat on med/high. Add the shallot and saute until soft, add the rice and stir constantly coating each grain with the oil and shallot, saute for 1 to 2 minutes, touch the rice with your hand it should be hot to the touch. Make sure you have your pot of simmering broth next to you, add one cup of the broth when it is absorbed add one more cup of the hot broth, stir constantly and when the rice has absorbed the liquid add another cup of broth, continue doing this until the rice is cooked through and creamy, at this point add the 2 tbs of butter, grated cheese and the mascarpone the rice should not be dry but creamy (like heavy cream). It took about 35 minutes to cook the risotto. Adjust seasoning. To serve spoon onto plate and top with gremolata.
Serving Suggestion: With remaining broth add some mussels, scallops and firm fish filets (I used halibut) or whatever kind of seafood you like and serve with the risotto.