Seafood Risotto
Photo: Getty Images
PUBLISHED February 24, 2024
Some sort of seafood stock is the key here, and you’ve got options: For shrimp stock, simmer shrimp shells (from about 1 or 2 pounds of shrimp) in 5 cups of water for 15 minutes. Done. You can do the same with lobster shells and legs, either raw or cooked (I use all the scraps from lobsters that I’ve cooked and devoured).
For fish stock, combine 1 pound white fish bones and/or cleaned heads with some roughly chopped onion, carrot, and celery and simmer for 30 minutes. The cooking liquid from clams or mussels is also gold, so save it when you have it and add it to your stock.
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