(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2 >  Tilefish and Scallop Risotto



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also: Tilefish History and Facts

Tilefish and Scallop Risotto

4 to 6 Servings


· About 5 cups fish stock or 2½ cups bottled clam juice and 2½ cups water
· 1/2 pound tilefish, cut into large chunks
· 1/4 pound sea scallops, quartered
· 3 tablespoons olive oil
· 1/3 cup minced onion
· 1½ cups arborio rice
· 1/2 cup dry white wine
· 1/2 teaspoon freshly ground pepper
· Salt to taste
· 2 tablespoons unsalted butter


1. Bring the stock to a simmer in a medium saucepan, and maintain at a simmer over moderately low heat.

2. Add the tilefish and scallops to the stock and cook until opaque almost to the center, but still not quite cooked through, about 1-2 minutes. Remove from the stock with a slotted spoon and set aside, loosely covered to keep warm

3. In a large nonreactive sauce- pan or flameproof casserole, heat the oil over moderate heat. Add the onion and cook until it is softened and translucent, about 2 minutes.

4. Add the rice and stir for 1 to 2 minutes, until well coated with oil and slightly translucent.  Add the wine and cook, stirring, until it almost evaporates.

5. Add 1/2 cup of the simmering stock and cook, stirring constantly, until the rice has absorbed most of the liquid. Adjust the heat if necessary to maintain a simmer. Gradually adding stock, 1/2 cup at a time, cook, stirring constantly, until the rice is almost tender but still slightly crunchy in the center, 20 to 25 minutes

6. Add the tilefish and scallops, breaking the tilefish up a bit with a spoon.
Season with the pepper and salt to taste.  Continue to cook, stirring and adding stock as necessary, 1/4 cup at a time, until the rice is tender but still firm and is bound with a creamy sauce, 3 to 6 minutes longer.

7. Stir in butter and serve hot.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  MACKEREL RECIPES >>>>>   |   Madras Fish Curry   |   MAHI MAHI RECIPES >>>>>   |   Mexicana Fish with Dried Plums   |   MONKFISH RECIPES >>>>>   |   Mouth Watering Oven Fried Fish   |   MULLET RECIPES >>>>>   |   Orange Roughy with Cilantro Pesto   |   Otak Otak, Fish Fillet   |   Perch, Carmelized White Perch   |   Coconut Crusted Perch   |   Perch, Southern Maryland Perch   |   Pompano Poached w/Clam Sauce   |   Pompano Portobello Mornay   |   Pompano with Tomatoes   |   Porgy with Fennel Bulbs   |   Queenfish Curry   |   Redfish, Jean's Redfish Filets   |   Redfish with Maitre D'Hotel Butter   |   Redfish, Parmesan Coated Redfish   |   Rockfish, Baked Stuffed Rockfish   |   Rockfish Imperial   |   Sablefish with Honey & Thyme   |   SALMON RECIPES >>>>>   |   Saltfish and Okra   |   Sardines with Walnut & Chile Crumbs   |   Seafood Strata   |   Sea Trout, Grilled Mexican Trout   |   Simmered Sea Bream   |   Sea Trout with Juniper   |   SHARK RECIPES >>>>>   |   SNAPPER RECIPES >>>>>   |   SOLE RECIPES >>>>>   |   Spicy Seafood Cakes   |   SWORDFISH RECIPES >>>>>   |   TILAPIA RECIPES >>>>>   |   Tilefish, Spicy Tilefish Fillets   |   Tilefish and Scallop Risotto   |   TROUT RECIPES >>>>>   |   TUNA RECIPES >>>>>>>   |   Wolf Fish: Mesquite Encrusted  
  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages