Carmelo’s Ristorante will participate in Houston Restaurant Week, August 1-21. Chef and owner Carmelo Mauro shows food radio talk show host, Cleverley Stone, how to make Seafood Risotto. Chef Carmelo will also show a sample 3 course meal for $35 pp that will be available during Houston Restaurant Week, benefiting the Houston Food Bank. For event details visit: www.HoustonRestaurantWeek.com
Seafood Risotto
Submitted by Carmelo Mauro
Carmelo’s Restaurant
50 minutes to prepare
Makes 4 servings
Ingredients
Fine sea salt
3/4 cup dry white wine
4 oz. fresh salmon, cut in cubes
4 oz. fresh tuna, cut in cubes
4 oz. fresh barramundi, cut in cubes
4 oz. fresh striped bass, cut in cubes
1 cup tomato sauce (optional)
5+ tablespoons extra virgin olive oil
3/4 cup chopped onion
1 1/2 cups Arborio rice
5 cups fish broth, heated to simmer
2 teaspoons finely chopped flat-leaf parsley
1 peperoncino
4 garlic gloves, sliced or chopped
3/4 cup dry white wine
4 oz. fresh salmon, cut in cubes
4 oz. fresh tuna, cut in cubes
4 oz. fresh barramundi, cut in cubes
4 oz. fresh striped bass, cut in cubes
1 cup tomato sauce (optional)
5+ tablespoons extra virgin olive oil
3/4 cup chopped onion
1 1/2 cups Arborio rice
5 cups fish broth, heated to simmer
2 teaspoons finely chopped flat-leaf parsley
1 peperoncino
4 garlic gloves, sliced or chopped
Preparation
1. Heat oil in a 4 or 5 quart heavy pot over medium heat.
Add onion and cook, stirring occasionally, until brown, about 4 minutes.
Add rice and cook, stirring for 2 minutes.
Add onion and cook, stirring occasionally, until brown, about 4 minutes.
Add rice and cook, stirring for 2 minutes.
2. Reduce heat to low. Add the fish broth slowly and keep stirring the rice till cooked (al dente-to the bite).
3. In a separate skillet heat some olive oil and garlic and sauté.
4. Add the salmon, tuna, barramundi and striped sea bass to the skillet.
Add salt to taste, some peperoncino and the wine, bring it to a simmer.
(Add the tomato sauce at this time if you are using it.)
Stir in some the parsley and adjust the seasoning if desired.
Add salt to taste, some peperoncino and the wine, bring it to a simmer.
(Add the tomato sauce at this time if you are using it.)
Stir in some the parsley and adjust the seasoning if desired.
6. Divide the risotto in 4 bowls, garnish with sautéed seafood and serve.
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www.CarmelosRestaurant.com, www.HoustonRestaurantWeek.com, www.Cleverley.com
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For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show)
www.CarmelosRestaurant.com, www.HoustonRestaurantWeek.com, www.Cleverley.com
====================================
For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
Saturdays at Noon on Talk 650 AM. (PS: She gives out free restaurant gift certificates on every radio show)