Seafood Risotto

Seafood Risotto

Are you Addicted to Coffee? 5 Reasons Why You May Have Daily Low Energy Levels
Is Estrogen Blocking Your Weight Loss?
Living on Purpose

A tasty Farm-to-Table recipe from Chef Alex Serrano of Bistro 7

Ingredients: Lobster Sauce

Butter (unsalted)      6 oz
Onion – white            1 large bulb (chopped)
Garlic                          4 cloves
Lobster Head Shells  4 pieces (shells only)
*lobster base         (4 tbsps can be substituted)
Heavy Cream            2 cups
Corn Starch               3 tbsp
Champagne                1 cup
White Wine                1 cup
Plum Tomatoes (chopped)   5 whole
Salt*    1 tbsp  (optional, only as garnish)
*if lobster base is used then omit 1 tbsp of salt.

Ingredients: Risotto

Risotto Rice                        3 cups
Bay Scallops                       12 oz
Shrimp                                12 oz
Garlic (minced)                  6 tsp
Scallions                              1/3 cup
Tomato (seeded & diced)  3/4 cup
Lobster Sauce                     3 cups
Onion (chopped)                1 bulb
Olive Oil                               6 tsp
Chive (chopped)                 1 bunch

Directions: Lobster Sauce     *makes 4 cups

1) Saute for 10 mins on medium flame: butter, lobster, onion, tomato
2) Add wine and champagne and cook for 5 mins. Add 1 quart of water and bring to a simmer

3) Add Heavy Cream and cook for 45 minutes
4) Using sieve, strain stock so that only liquid remains.
5) Return to pan and set to low flame
6) In mixing bowl: mix corn starch and water. Add corn starch to sauce to thicken.

Directions: Risotto

1) In a Pot, using olive oil, saute: onions
2) Add to pot: risotto and water. (Enough water should be added to cover risotto)

3) Cook covered with aluminum foil for 15 – 20 minutes until al dente*.
4) In Saute pan, using canola oil saute: scallops, shrimps, scallions, tomatos, garlic

5) Add to saute pan: lobster sauce and cooked risotto and mix
* can be cooked longer depending on preference

Plating the Seafood Risotto

1) Set plate, using desired mold to shape the risotto
2) Gently spoon the risotto into the mold by patting it down
3) Let risotto sit for 30 seconds to set the shape. Gently remove mold.
4) Using spoon cover risotto with remaining lobster sauce by placing on top and around the risotto.

5) Garnish with chives and serve

Serves 6

Submitted by Breno Donatti of Bistro 7 Farm to Fork Restaurant at 991 Danbury Rd in Wilton. Recipe by Chef Alex Serrano. Bistro 7 uses as many local ingredients and purveyors as possible. Visit Bistro 7 at www.bistro7wilton.com. 203-587-1287, breno@bistro7wilton.com. At Bistro 7 we offer you a seasonally changing menu which allows us to make sure we are using the best ingredients possible; supporting the farmers and producers of our surroundings as much as possible, and sourcing wine and beer that are actually “worth the sip.”  We are part of the Slow Food movement and the Non GMO project. Please note this correction to the December issue braised short rib recipe.  The kosher salt amounts should be teaspoons, NOT tablespoons. We apologize for any inconvenience.