Risotto Marseille-Style
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup dry white wine
- 24mussels
- 3cups fish stock
- 1tablespoon saffron threads
- 2tablespoons lemon juice
- Salt
- 3large garlic cloves, minced (about 2½ teaspoons)
- 1teaspoon Espelette pepper or hot paprika, or more to taste
- ½cup mayonnaise, homemade or store-bought
- 2tablespoons extra-virgin olive oil
- 1cup finely minced fennel bulb
- 1cup Arborio rice
- 1tablespoon tomato paste
- ½pound monkfish, in 8 slices
- 12sea scallops, trimmed and quartered
- 16medium shrimp, preferably wild, peeled and deveined
Nutritional analysis per serving (4 servings)
718 calories; 34 grams fat; 5 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 16 grams polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 39 grams protein; 1374 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place ½ cup wine in a 2-quart saucepan, add the mussels, bring to a simmer and cover, leaving the lid slightly ajar. Steam the mussels until they open, about 4 minutes. Remove the mussels with a slotted spoon to a bowl. Add the fish stock and saffron to the mussel liquid in the saucepan and bring to a simmer. Stir in 1 tablespoon lemon juice, season with salt, remove from heat and set aside. Shuck the mussels and place meat in a dish, covered. Discard the shells.
- Step 2
Mix ¾ teaspoon garlic, the remaining tablespoon lemon juice and ½ teaspoon of the Espelette pepper into the mayonnaise. Set aside.
- Step 3
Heat the oil on medium in a 4-quart sauté pan. Add the remaining 1½ teaspoons garlic and the fennel to the pan and cook on medium-low until the fennel is soft but not brown, 5 minutes or so. Add the rice and cook, stirring, a few minutes, until the rice becomes opaque. Add the remaining ½ cup wine, the tomato paste and the remaining ½ teaspoon Espelette. Stir and cook on medium until the liquid is absorbed, a few minutes.
- Step 4
Strain the fish stock mixture into a 2-quart saucepan and bring barely to a simmer. Add ½ cup of the stock, stirring, to the rice; when it has been absorbed, add another half cup. Continue adding stock until there’s only about ½ cup left and the rice is nearly tender, 15 minutes or so. If you need more liquid you can add a little water. Season to taste with salt and more Espelette if desired. Fold in the mussels.
- Step 5
Add the remaining stock and tuck the monkfish and scallops into the rice. Stir gently and cook for about 3 minutes until the fish and scallops are nearly cooked through. Tuck in the shrimp. Cook another minute or so, until the shrimp are just done. Remove from heat. Check seasoning. Divide the risotto among 4 soup plates or dinner plates. Top each with a dollop of garlic mayonnaise and serve.
Private Notes
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Comments
Made this last night for a dinner party of four and it was absolutely delicious, a real crowd pleaser. If you make this recipe, however, you need to increase the amount of rice (from one to at least one & 1/2, or maybe two, cups), otherwise (i) you'll wind up with an overwhelming seafood/rice ratio and (ii) you won't be able to incorporate all of the stock without the rice falling apart. And don't skip the aioli - it makes a fabulous touch and really brings out the flavors!
Made this for a dinner party tonight. It was amazing. Couldn’t find monkfish locally so used Alaskan Black Cod. Worked fine. Eyeball the seafood quantities — the scallops I bought were huge and I could have used a bit less for balance. And I wish I hadn’t added all the rest of the broth with the seafood — it got a bit soupy at the end. But still, absolutely amazing meal.
I fortified the fish stock with the fennel, garlic, leek and sauteed shrimp shells. Cooked it for 30 min. I also added some Pernod at the end. Tasted like bouillabaisse. I cut huge scallops and shrimp in half. Cut the cod to the same size..
I made this for my Christmas dinner today - it was awesome! Truly delicious and was not too taxing on the cook. My only change was to add a long strip of orange peel (zest only) while stirring the risotto and removing before serving.
My guests swooned. Not a bite was left. I took other commenter’s advice and doubled the rice. I also fried the shrimp shells with the veggies when making the stock. This one is a keeper!
Absolutely a pleasant, delightful and relatively easy dinner for an impromptu sit with friends. Admittedly i subbed pre-cooked, shelled mussel meats from Whole Foods and played with halibut for the fish. A personal observation after many hours of risotto making- you dont need to stir constantly nor watch the pot religiously. Just a peek now and again between sips of wine and conversation. Putting this on future menus!