Buckley Healthcare Center’s Seasons Restaurant Head Chef Mike Harrison is here to show us how to make creamy seafood risotto with spinach and arugula.
Buckley Healthcare Center is dedicated to maximizing the well-being and independence of their residents. Their Season’s Restaurant is part of that commitment. It’s open to residents and visitors.
Creamy Seafood Risotto with Spinach and Arugula
3 cups bottled clam juice
2 ½ cups water
2 tablespoons extra virgin olive oil
4 cups of baby spinach and arugula
1 small onion, finely chopped
Salt and fresh ground pepper
1 ½ cups Arborio rice (10 ounces)
Pinch of saffron threads
½ cup dry white wine
1 tablespoon unsalted butter
1 shallot, minced
½-pound cooked shrimp, cut into 3rds
½-pound lump crabmeat
2 tablespoons chopped flat-leaf parsley
½ cup mascarpone cheese
How to Make It
Step 1: In a medium saucepan, combine the clam broth and water and bring to a simmer.
Step 2: In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper
and cook over moderate heat, stirring, until softened about 5 minutes. Add spinach
and arugula and cook stirring just until wilted, about 2 minutes. Add the rice and
cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine
and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the
warm clam juice and cook over moderate heat, stirring constantly, until near absorbed.
Continue adding the juice ½ cup at a time, and stirring constantly until it is nearly
absorbed between additions. The risotto is done when the rice is al dente and
suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper
Step 3: Melt the butter in a large skillet. Add the shallot and cook over moderate heat until
Softened, about 2 minutes. Add the shrimp, mussels, scallops and crab until just heated
through. Scrape the seafood into the risotto and stir in the parsley and mascarpone.
Promotional consideration provided by Buckley Healthcare Center.