makes enough for 6-8 people
2 tablespoons olive oil
1 small onion, chopped
2 cups of carnaroli or arborio rice
1 cup dry vermouth or dry white wine
6-8 cups of vegetable or seafood stock
2 lbs 26-30 shrimp, peeled, deveined and tails off
1 large Mahi Mahi fillet, sprinkled with salt and pepper + 1 tablespoon olive oil
1 cup thin sliced leeks, white and light green parts only + 1 tablespoon olive oil
1 cup cherry or grape tomatoes
1/4 cup basil, chopped
1/4 cup parsley, chopped
2 tablespoons butter
salt and pepper to taste
In a frying pan heat 1 tablespoon of olive oil. Add leeks and cook on low stirring often for about 15 minutes or until soft. Set aside.
In a large heavy bottomed pan heat oil and onions. Cook until onions are translucent, about 5 minutes. Add rice and cook for about 3-5 minutes. Add wine or vermouth and turn heat to low. cook until wine evaporates. For the next 40 minutes, stirring frequently, add the stock a ladle full at a time, waiting till it dries off until adding the next. When rice is cooked, but with a little bite to it, add the shrimp and juice of 1 lemon and stir in the hot rice. Remove from heat and cover the pan for about 5 minutes to cook shrimp.
While shrimp is cooking heat 1 tablespoon olive oil in a frying pan and fry the mahi mahi until completely cooked, about 3-5 minutes. Shred into small pieces.
Add fish, leeks, tomatoes and butter to risotto, stir it well. Add herbs and season to taste. Serve it hot.