Venetian Shellfish Risotto
The recipe Venetian Shellfish Risotto could satisfy your Mediterranean craving in about 45 minutes. This side dish has 221 calories, 11g of protein, and 19g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up parmesan cheese, fish bones and heads, garlic, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and pescatarian diet.
Instructions
Make a rich fish stock with the shells, fish bones and heads. Follow the recipe for risotto but add chopped garlic with the onion, and cook the rice in the strained fish broth.
Heat the cooked shellfish in 4 tablespoons butter, season to taste and toss with the chopped parsley.
Mix into the cooked risotto and add the remaining butter and grated Parmesan cheese.
Recommended wine: Chianti, Trebbiano, Verdicchio
Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Tenuta di Nozzole Chianti Classico Riserva ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
![Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)]()
Tenuta di Nozzole Chianti Classico Riserva ( half-bottle)
Crisp, ripe, red berry and cherry aromas are shaped by vibrant, fresh acidity. In the mouth, flavors show classic Sangiovese notes of earth, mushrooms and leather, with a backbone of firm yet elegant tannins. Pairs well with meats and meat pasta sauces, poultry and hard cheeses.