Lemon-Chive Seafood Risotto

Name: Lemon-Chive Seafood Risotto
Yield: Serves 6 to 8
Cuisine: American
Ingredients: 1 lemon, zested; 1 bunch fresh chives; salt and freshly ground pepper; ¾ cup Whipped Cream; 1 cup freshly grated Parmigiano-Reggiano; 16 mussels, washed, bearded; salt and freshly ground pepper; 4 to 6 cups Vegetable Stock; 1½ cups dry white wine; 1 cup Arborio rice; ½ pound unsalted butter (2 sticks), at room temperature; 16 spot prawns, shelled; 8 small sea scallops (or 4 large, sliced in half horizontally); ¼ pound fresh squid, cleaned, cut crosswise in ¼-inch strips; ¼ cup olive oil

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

At TRU, Rick serves this risotto with a “saffron emulsion” over and around the rice and shellfish. But the risotto is quite delicious without it.

Ingredients

1 bunch fresh chives
1 lemon, zested
½ pound unsalt

Americas
United States
Pescatarian
Pasta

Method

Make a chive butter: Dip the chives in boiling water for 20 seconds, drain, and put into a food processor. Puree for 1 minute. Add the lemon zest and all but 2 tablespoons of the butter. Process for several minutes, until very smooth and green. Cover and refrigerate.

Put the rice and the rem