Maine Seafood Risotto

This recipe for Maine Seafood Risotto was shared by Jonathan Edgerton of Bowdoin, Maine from the cookbook Catch, which was created by the Maine Coast Fishermen’s Association.

Recipe provided by

Jonathan Edgerton

Ingredients

3 pounds Maine mussels, scrubbed and debeardedShop
3/4 pound Maine sea scallopsShop
3/4 pound Maine Atlantic salmon, skin removedShop

2 tablespoons butter
3 tablespoons olive oil
2 large cloves garlic, crushed and chopped
1 small onion, finely chopped (about 1/2 cup)
3/4 teaspoon salt
2 cups dry white wine
¾ cup freshly grated Parmigiano-Reggiano cheese
1/2 cup coarsely chopped fresh parsley
1 cup Arborio rice
Lemon wedges

Serves: 4 Main

Directions

In a medium pot, combine one cup of wine and one cup of water, along with the garlic and one half of the parsley. Add the mussels. Cover the pot and cook over medium-high heat. Once mussels are open, remove them from the steaming liquid with a slotted spoon and set aside.

Gently pour the remaining liquid into a measuring cup, leaving a half cup or so in the bottom of the pot (to ensure you don’t get any grit off the bottom). Combine this stock (from steaming the mussels) with the remaining cup of
white wine and enough water to make a total of five cups. Add the salt and place in a saucepan to simmer. In a large heavy-bottomed pan, heat two tablespoons of olive oil, three tablespoons of the butter and the chopped onion. Stir and cook until golden and translucent. Add the rice and one cup of the stock. Cook the rice slowly, stirring constantly and adding hot stock in half cup increments as needed.

As the rice is cooking, sauté the scallops and salmon in a tablespoon each of olive oil and butter until just done. When adding the last half cup of stock, stir in the Parmigiano-Reggiano. When the rice is done, flake the salmon into bite-sized chunks and gently stir it into the rice with the scallops and mussels and spoon it onto a platter.

Sprinkle with chopped parsley and garnish with lemon wedges.