Description
This special occasion seafood risotto is the perfect dish when you come across super fresh mussels and fish and the treat of the spring time, asparagus.
Ingredients
Scale
- 1 bunch asparagus, fibrous ends trimmed off
- 6 cups fish stock (or 3 cups clam juice plus 3 cups water) and a pinch of saffron
- 2 lb live mussels, rinsed and beards removed
- Shallots, peeled and chopped, yielding about ½ cup
- White wine
- 1 ½ cups rice for risotto (Arborio, Carnaroli, or Vialone Nano)
- 2–3 lemons, ready to juice
- Mild white fish (such as Rock Cod), skin on, cut into 4 equal pieces
- Extra virgin olive oil
Instructions
- Blanch asparagus in salted boiling water for 3 minutes, then cool in ice water. Drain and pat dry. Cut into 1-inch pieces.
- Heat fish stock with saffron. Taste and add salt if needed.
- Simmer 3-4 tablespoons of olive oil and a splash of white wine in a large pot. Add the mussels, cover, and steam until most open. Discard unopened mussels. Remove mussels and filter juices through a sieve, adding to the fish stock. Separate 12 garish mussels and remove the rest from their shells.
- Wipe the pot used for mussels and prepare the risotto. Add 3-4 tablespoons of olive oil, heat to a simmer, and sauté chopped shallots and a pinch of salt until translucent.
- Add rice, stir occasionally until translucent, then pour in 1 cup of white wine and cook until absorbed. Add fish stock a ladleful at a time, stirring until absorbed, repeat until the rice is cooked to your liking (creamy or al dente). Taste as you cook the risotto adding salt and lemon juice to highlight the fresh seafood.
- Meanwhile, pan fry the rock cod, skin side down in a cast iron or non-stick pan until crispy. Flip and cook until done.
- Add the end, gently stir in the shelled mussels and asparagus. Serve with the garnish mussels and the piece of crispy fish.