Satiny Treasures of the Sea Risotto

This was inspired by the second book in the Sugar Creek Mystery series by Nova Walsh, Death and Peaches. But as it's not quite peach season here on California's central coast, I found inspiration in another passage.

On the Page

This novel has Chef Abby moving back to Sugar Creek, Texas permanently. She aims to start a catering business. At her first tasting, a cooking contest in a neighboring town, one of the judges drops dead from poisoning. Once again, Abby and her bestie, Cassie, attempt to solve the murder before suspicion tanks her new business before it starts. There is both personal and professional tension between the chef and the sheriff...and lots and lots of food on the pages.

She tests ideas on her roommate and best friend. "'I was thinking about testing a couple of things out on you and we can decide together which one wins. The first is a goat cheese and peach tart with prosciutto and thyme, the second is grilled chicken and peach skewers, and the third is a peach crumble cheesecake.' She grinned at me. 'I knew having you move in with me would be awesome"' (pg. 35).

"I want to do a cold cucumber or carrot soup to start. For the second course, I was thinking of grilled shrimp with a green goddess salad. For the main course, I’d like to do a choice of steak or fish with a summer panzanella salad and grilled vegetables" (pg. 105).

" To make the bruschetta, I would need to slice a whole lot of baguette into thin slices, mix the topping, and then right before the event tomorrow, top all the little toasts with either a mix of tomato, mozzarella, and basil, or peaches and mint on top of a thin spread of ricotta, and drizzle them all with a balsamic glaze" (pg. 106).

I love this sentiment...

When in doubt, feed someone. It always worked for me.

But what sent me into the kitchen was this passage: "Our food arrived just then, and I took a moment to appreciate the beauty of the plate. Perfectly seared scallops sat on a bed of satiny risotto dotted heavily with porcini mushrooms and artichoke. I took a bite and closed my eyes" (pg. 114). Satiny risotto was just the ticket. I learned to make it when I lived and worked in Rome. I didn't have porcini, so I used what I had and aimed to achieve that satiny texture with treasures of the sea.

The secret to risotto, as Maria told me, is stirring: usa il cucchiao...sempre. Use your spoon...always; keep stirring.

Maria was the cook for the Nuzzo family who was ordered to teach me all her recipes. Then she was fired and I was tasked with cooking for the family six days a week. Thankfully she didn't blame me for the impossible situation and we stayed close throughout the year that I was there. And sometimes when I cook, I hear her instructions in my head.

Ingredients

makes 8 servings

• 1 organic white onion, peeled and diced (approximately 1-1/2 cups)

• 2 Tablespoons butter

• splash of olive oil

• 3 cups arborio rice

• 8 cups liquid (I used a mixture of fish stock and water)

• 3 cups mixed seafood (I used scallops, shrimp, and squid) plus more for serving (think large prawns or cracked crab)

• 8 ounces mascarpone cream

• freshly ground pepper to taste

• freshly ground salt to taste

• Also needed: parmigiano reggiano for serving

Procedure

Bring your stock and water to a boil. Then reduce it to a simmer and keep it on a burner adjacent to your risotto pan.

Melt 2 Tablespoons butter with a splash of olive oil in a large, flat-bottom pan. Add the onions. Cook until onions are translucent and beginning to caramelize. Add in the rice and stir until completely coated with oil and butter. Stir in the mixed seafood.

Add one ladle of simmering broth at a time, stirring, stirring, and stirring some more till the liquid is absorbed. Repeat until the rice is soft. If you need more liquid, just add more; if you don't use all of the stock, that's okay, too.

Fold in the mascarpone cheese. Let stand for five minutes. Season to taste with salt and pepper.

To serve, spoon out individual servings and top with large poached prawns or cracked crab. Serve immediately.

Let diners sprinkle with freshly grated cheese, if desired.

I am adding this to the May #FoodieReads link-up.