Davide Megna: I am Davide Megna with Amici Miei Ristorante in Rockville, Maryland. I am showing you how to make seafood risotto today.
We are starting with some extra virgin olive oil into a pot. After that we are going to add our onions; about half a onion finely chopped. Once the onion has softened a little bit, we are going to add our Arborio rice and we will start toasting the rice. At this moment I am going to add squid, so they have a chance to cook for a long time, that way they will be soft. We deglaze with some white wine. We can add a little bit of tomato sauce, enough to make your risotto pink. Right now we are going to add all the juices from our mussels and clams. So again, I use a strainer and just use the juices. At the same time we can add our baby octopus. We are just going to keep stirring at a very high flame until the broth has almost evaporated.
After that we are going to start adding our fish broth into our risotto, and we are going to do that little by little, just enough to cover the rice. We keep adding broth to our risotto for about another 10 minutes. Usually risotto takes between 15 and 20 minutes to be ready, depending on which kind of rice we are using.
So right now we are going to add the shrimps, the mussels and the clams. We add those ingredients at the end so they would not get tough and overcooked. At this point we can also add salt and pepper. Taste the risotto before you add in salt and pepper and that way you can know exactly how much salt you like. Now the risotto is almost ready. We are going to finish it with a little bit of Italian parsley, and then at the very end a touch of extra virgin olive oil that will make your risotto nice and shiny.
Thats how you make seafood risotto.