seafood-risotto-risotto-ai-fruitti-di-mare-51112620.json

{
    "directions": [
        "1. In a small saucepan, warm the fish or vegetable stock. Keep warm.",
        "2. In a large saucepan over moderately low heat, warm the olive oil. Add 1 tablespoon of the butter and the onion, and saut\u00e9, stirring occasionally, until tender (there should be no color), about 5 minutes. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.",
        "3. Add the wine and cook until almost completely absorbed. Add most of the stock (it should come about 1/2 inch above the rice) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid, about 8 minutes.",
        "4. Add the clams, mussels, squid, scallops, and tomatoes, and continue cooking, stirring occasionally, until the seafood is cooked and the rice is al dente, about 6 minutes more. As the rice continues to absorb the liquid, add more as needed.",
        "5. Remove the risotto from the heat and add the parsley, garlic, brandy, olive oil, Parmigiano-Reggiano, if using, and the remaining 2 tablespoons butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper, and serve immediately."
    ],
    "ingredients": [
        "2 1/2 cups fish or vegetable stock",
        "1/3 cup olive oil",
        "3 tablespoons unsalted butter",
        "1 small onion, minced (about 1/2 cup)",
        "1 1/3 cups Carnaroli or Vialone Nano rice",
        "1/2 cup dry white wine",
        "8 small clams, such as Manila",
        "8 mussels, scrubbed and debearded",
        "4 ounces squid, cleaned and cut into thin rings",
        "4 medium sea scallops",
        "1/2 cup peeled, crushed, and seeded plum tomatoes",
        "1/2 cup loosely packed chopped fresh flat-leaf parsley",
        "1/2 teaspoon chopped garlic",
        "1 tablespoon brandy",
        "1 tablespoon extra-virgin olive oil",
        "1/2 cup freshly grated Parmigiano-Reggiano, optional",
        "Salt and freshly ground black pepper",
        "N/A freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Rice",
        "Shellfish",
        "Tomato",
        "Seafood",
        "Clam",
        "Mussel",
        "Scallop",
        "Squid",
        "Simmer"
    ],
    "title": "Seafood Risotto (Risotto ai Fruitti di Mare)",
    "url": "http://www.epicurious.com/recipes/food/views/seafood-risotto-risotto-ai-fruitti-di-mare-51112620"
}