Seafood Risotto

cookn biker

With the leftover Brodetto we made a seafood risotto, we used a very good Italian kind of rice, Vialone Nano, perfect to make risotto, it generates a beautiful cream without adding butter or other kind of fat.





















This was beautiful and terrific!!!!!

Legume

Either adopt me, invite me over, or stop posting.

You're making me feel like all of my cooks are hot dogs and beans.

NPHuskerFL

I'm officially erect. Yes, I'm sitting up in a Fowler position   My only questions are is where's mine? And maybe a few risotto balls on the side would be cool?  Nice work!

Tinyfish

Love me a nice risotto and that is a nice risotto.

WeberWho

You guys seriously need your own TV show. Those so called chefs on TV could learn a thing or two from you.  Your weekday night cooks are my highlight cook of the month or year!   

setdahook

Ok ingredient list please.

beatarmy

damn that looks good

nolaegghead

Great cook and photography!

blind99

Molly that looks awesome!  I picked up some arborio recently with the idea of doing a nice spring risotto.  Your post will provide me some inspiration to get it done!

keepervodeflame

wow, that looks delicious. Great cook

WyBBQer

WOW, that is some really good looking food.  I could eat a big serving of that and still ask for a box to go to have some the next day.

Big_Green_Craig

Very, very nice! That looks and sounds amazing! Great job

cookn biker

setdahook said:

Ok ingredient list please.

We used the leftover of the seafood stew for the sauce of the risotto.
Here is the recipe
http://eggheadforum.com/discussion/1179485/seafood-stew#latest
We toasted the rice with evoo and onion and we added the hot sauce without using cold wine after toasting the rice because that will stop the cook of the rice and the starches wont be released

Little Steven

cookn biker said:

setdahook said:

Ok ingredient list please.

We used the leftover of the seafood stew for the sauce of the risotto.
Here is the recipe
http://eggheadforum.com/discussion/1179485/seafood-stew#latest
We toasted the rice with evoo and onion and we added the hot sauce without using cold wine after toasting the rice because that will stop the cook of the rice and the starches wont be released

Damn Molly, You are getting so knowledgeable about this cooking stuff. I remember when you didn't know the difference between stock and fond. (couldn't get the smiley emoticons at the end)