Seafood Risotto with Tomatoes and Gremolata

Name: Seafood Risotto with Tomatoes and Gremolata
Yield: Serves 6
Ingredients: Salt and freshly ground pepper; 1¾ pounds crabmeat, picked over for cartilage and broken into large pieces; or bay or sea scallops, tough foot removed; or medium shrimp, shelled and deveined; ¾ cup unsalted butter; ¾ cup chopped fresh parsley, plus additional for garnish; 3 tablespoons lemon zest covered with 2 tablespoons lemon juice; 2 cups Arborio rice; 6 tablespoons olive oil; 5 to 6 cups Chicken Stock or Fish Fumet combined with juices from tomatoes; 1½ cups diced onions; 2 tablespoons finely minced garlic; 3 cups diced drained canned Italian plum tomatoes, juices added to the stock

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

I usually serve this combination of shellfish, tomato, and gremolata, that magic trio of lemon zest, garlic, and parsley, as a linguine or spaghetti dish, but I find that it also makes a very sprightly risotto.

Ingredients

5 to 6 cups Chicken Stock or Fish Fumet combined with juices from tomatoes
6 tablespoons

Side dish
Pescatarian
Gluten-free

Method

Heat the chicken stock to boiling in a saucepan, then reduce the heat and hold at a simmer.

Heat the olive oil in a large sauté pan or skillet over medium heat. Sprinkle the shellfish with salt and pepper, add it to the pan, and sauté it quickly. If you are using crabmeat, just warm it in a little butter for a minute.

Heat the butter in a wide heavy saucepan over low heat. Add t