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.