Bertolli

Charleston Seafood Recipe List

Cru Café

18 Pinckney Street, Charleston, SC 29401
843-534-2434

THAI SEAFOOD RISOTTO

4 Servings

Ingredients For Risotto

1 each Box Risotto (usually a one pound box)
1 each Whole White Onion Fine Dice
2 c White Wine
1.25 qt Chicken Stock
(this may very depending on the risotto) 1/4 c Olive Oil

Ingredients For Tahi Risotto

12 each Mussels
4 each U-10 Scallops
1 lb Seafood (any very fresh seafood,Tuna, Grouper, Salmon etc.) Cut into 1/2 inch cubes
8 each 21-26 Shrimp
1/4 c Olive Oil
1 c Chicken Stock (or fish stock, or shrimp stock, this can very)
2 T Chopped Shallots
1 T Chopped Garlic
2 T Coconut Milk
2 T Soy Sauce
1 each Chopped Tomato (prefer Concasse)
1 each Julienne Red Pepper
1 each Julienne Poblano Pepper
1 T Chiffonade Thai Basil
1/2 t Fish Sauce
1/2 c Unsalted Butter
1/2 t Chopped Thyme
1 T Hot Sauce (or cayenne)

Method

  • Over medium high heat a large sauce pan.
  • Add the oil to the hot pan and then the diced onions.
  • Saute the onions until translucent.
  • Add the risotto and continue to sauté, STIRRING CONSTANTLY with a wooden spoon, until the risotto becomes slightly translucent.
  • Add the White wine and continue stirring until the wine has been absorbed by the risotto.
  • VERY IMPORTANT, Always stir your risotto to help bring out the natural starches and creamy consistency of the rice.
  • Add the chicken stock one cup at a time continuing to stir.
  • Always wait until the risotto has absorbed the stock before you add anymore.
  • Continue this process until the rice is “el dente” (el dente = hard to tooth).
  • Place the almost cooked risotto on a sheet tray and spread it out to cool down.
  • Place in the refrigerator until cool.

    Method

  • Heat over medium high heat a large sauté pan or a risotto sauté pan.
  • Place all the seafood on a plate and season hourly with salt and pepper.
  • Add the olive oil to the already hot sauté pan.
  • Add the shallots and garlic and sauté until translucent.
  • Add all your seafood and sear until half cooked.
  • Remove the seafood from the pan and place on another plate.
  • Add your tomato, julienne peppers and risotto to the pan.
  • Stir in, with a wooden spoon 1/2 cup of chicken stock.
  • Always continue to stir the risotto.
  • Then slowly add the coconut milk, soy sauce, fish sauce, hot sauce and more chicken stock.
  • Add the seafood continuing to stir.
  • Last add the basil, thyme and butter continuing to stir.
  • Add more stock if needed to create a creamy consistency.
  • All this happens with a hot pan.
  • The risotto should still be slightly “el dente”.
  • Arrange the seafood around the risotto in four large bowls.

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