RICE WITH SHELLFISH (ITALY)

RICE WITH SHELLFISH

This is popular all over Italy.   This dish makes a delicious main meal or center meal.   Serve with tossed salad, European bread and wine. 

This recipe is very easy to make, and does not take long to prepare. 

Ingredients       Serves  4 :

1. 1.2 oz. [1/4 cup] butter

2. 8 oz. [1 1/3 cups] long-grain rice, washed, soaked in cold water for 30 minutes and drained

3. 8 fl. oz. [I cup] fish stock

4. 10 fl. oz. [1 1/4 cups] water

5. 1 1/2 teaspoons salt

6. 1 teaspoon black pepper

7. 3 large tomatoes, blanched, peeled, seeded and chopped

8. 2 garlic cloves, crushed

9. 1 tablespoon flour

10. 2 quarts mussels, scrubbed, steamed, removed from their shells and 4 fl.oz. [1/2 cup] of the cooking fluid reserved

11. 8 fl.oz. [1 cup] dry white wine

12. 1 tablespoon lemon juice

13. 1 tablespoon sweet vermouth

14. 1 lb.scallops, scrubbed and removed from their shells

15. 8 oz frozen Dublin Bay prawns [large Gulf shrimps], thawed

16. 4 oz. [1 cup] Parmesan cheese, grated.

Preparation :

In a large saucepan, melt 1 ounce [2 tablespoons] of the butter over moderate heat . When the foam subsides, add the rice and fry, stirring constantly, for 3 minutes. Pour over the stock and water and add half the salt and pepper, the tomatoes and garlic. Bring the liquid to the boil, stirring constantly, Reduce the heat to low, cover tightly and simmer for 20 minutes or until the rice is cooked and tender and has absorbed all the liquid.

Meanwhile in a medium-sized saucepan, melt the remaining butter over moderate heat. Remove the pan from the heat. Stir in the flour and the remaining salt and pepper with a wooden spoon to make a smooth paste. Gradually add the reserved mussel liquid, the wine, lemon juice and vermouth, stirring constantly and being careful to avoid lumps.

Return the pan to the heat and cook the sauce, stirring constantly, for 3 minutes or until it is smooth and has thickened slightly. Remove from the heat and spoon half the sauce into a warmed sauceboat. Set aside and keep warm.

Return the pan to the heat and add the mussels, scallops and prawns [shrimps]. Cook the shellfish, stirring frequently, for 5 minutes. Remove the pan from the heat and keep warm.

Remove the rice from the heat and stir in half the grated cheese. Spoon the rice mixture into a warmed serving dish and spoon over the fish mixture. Place the remaining cheese in a small serving bowl and serve immediately, with the sauce.

Rice with Shellfish is rice, mussels, scallops and prawns or shrimps in a creamy white wine sauce.