Crab Risotto, With Saffron, Clams and Mussels

Awesome dish!

The trick to making risotto is simple.  Good fresh ingredients and hot stock!

Most risotto's are made using loads of parmesan cheese, but because we are making a seafood risotto we don't use cheese.  Seafood and cheese are a bad idea!

Recipe for two:

1 dungeness crab, cooked and meat picked
6 clams
6 mussels, scrubbed and hair removed
6 wild shrimp, shells removed
1 c arborio rice
1/2 yellow onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small leek, finely sliced, pale green and white parts only
1 tomato, chopped
3 cloves garlic, finely chopped
1 T tomato paste
1 tiny pinch of saffron
1 c dry white vermouth or white wine
6 c vegetable stock, warmed in a pan
2 T butter, divided
olive oil
salt and pepper
parsley for garnish

Risotto is all about having hot stock and stirring, so get ready!

First, heat up the stock on the back burner, and get a ladle ready.  The next step I use two pans, but you can do it in one if you like.  In a saute pan, add a little olive oil and butter, and place medium heat.  When the butter has melted and is foaming add the onion, celery, carrot, leek and garlic.  This is called soffrito.  Season with salt and pepper.  Cook until soft, not browned.

Using a saucepan add a little olive oil and butter, and place over medium heat.  When the butter has melted, add the rice.  Stir it to toast the rice a little, not to brown it, but just until it's coated with the oil and starts to change color, to look translucent.

Now add the wine and stir.  Reduce the wine until it's almost completely gone.  Then add the cooked veggies and a ladle of stock, and stir until the stock has been absorbed by the rice.  Add another ladle of stock and stir until the stock has been absorbed, keep doing this until the rice is tender.  What you're doing by stirring is massaging the starch out of the rice, so it becomes creamy.  If you run out of stock, you can use hot water, but stock is better.

When the rice is about halfway from being done, add the tomatoes, tomato paste and saffron.  When the risotto is almost done, add the shrimp.  When the shrimp appears cooked add the crab.  Cook about 2 minutes, then add the clams and mussels.  Put a lid on the pan and cook for about 1 minute or until the shells just open.  Don't over cook shellfish.

Plate onto warm plates, and garnish with parsley.

Bon Appetit!  Chef Hobbes

Saffron Mussels With Sausage And Sweet Red Peppers

A different twist on mussels!

Seafood comfort food with a little spice...

First a word about buying mussels, clams & oysters.  You must be able to trust your fishmonger, and don't buy shellfish that has been wrapped in plastic.  Shellfish needs to be able to breathe, and not be suffocated with plastic!  I buy my shellfish at the fish barge Thursdays when it comes in nice and fresh...

Saffron:  Use only a tiny little pinch of the stuff, it's very pungent and it will turn your meal bitter if you use too much!

Recipe for two:
1-2 pounds of fresh mussels, cleaned and beards removed
1 small yellow onion, chopped
1 sweet red pepper, chopped
1 stalk celery, chopped
1 ripe tomato, chopped
4 cloves garlic, finely chopped
4 sausages, cut into chunks
1 tiny pinch saffron
olive oil
S & P
pinch chili flakes
1 T tomato paste
1 c white wine
1 c fish or veggie stock
2 slices sourdough bread, brushed with olive oil and grilled
1/2 c leftover rice, optional
2 T Italian flat leaf parsley, rough chopped

Using a saucepan that has a lid, add a bit of olive oil and heat it up over medium high heat.  When hot, add the sausage and brown.  When done transfer to a bowl and set aside.  Using the same pan add some more oil and add the onion, celery, pepper, garlic, chili flakes and season with salt and pepper.  Cook to soften only, but don't brown.

When done add the wine and reduce by half, then add the stock and do the same.  Now add the tomato paste, tomato, sausage, rice and saffron, cook for a couple of minutes.  The mixture should be a little soupy but not to thin.  Now add the mussels and combine everything together.  Place the lid on and cook only long enough that a little more than half of the mussels have opened.  When that's done turn the heat off leaving the lid on.  The rest of the mussels will open by the time you get your warm bowls out of the oven.

DON'T OVER COOK SHELLFISH!

Garnish with parsley and serve with fresh grilled sourdough bread.

Bon Appetit!  Chef Hobbes