Mixed Seafood Risotto

Mixed Seafood Risotto

1 recipe court bouillon
½ lb 20-24 shrimp – peeled and de-veined
20-25 mussels – in shells
4 cups “weak” chicken or seafood broth (basically 1/2 - 1/3 strength so as not to overpower your risotto)
2 Tbsp unsalted butter
1 leek - white part diced, greener parts sliced in semi-circles – divided (deep green parts discarded)
½ medium white onion – small dice
2 cloves garlic – minced
½ cup white wine
1 cup risotto rice
3 tubes calamari – sliced thin
3 Tbsp vodka
Salt and pepper to taste
4 Tbsp unsalted butter
1 Tbsp fresh lemon juice

Heat court bouillon to a light boil. Add shrimp and mussels and cook for 3 minutes. Remove seafood and cool in ice bath. Remove mussels from shells. Set cooked seafood aside, discard court bouillon.
Heat broth in small saucepan, keep warm through cooking.
In separate saucepan, melt butter and sauté white part of the leeks and the onion until translucent.
Add garlic, sauté until fragrant, about 30 seconds.
Add rice, and cook while stirring until coated with butter and shiny, about 1 minute.
Add white wine, cook until absorbed by rice.
Add broth, 1-2 ladlefuls at a time, stirring between additions, letting rice absorb broth between each addition, until only 2 ladlefuls remain.
Add cooked shrimp and mussels as well as calamari rings to risotto, and cook for 2 minutes.
Add vodka and cook for 30 seconds.
Add remaining broth, cook until absorbed by rice, taste and correct for seasonings.
Remove risotto from heat, add butter and reserved sliced light green leeks.
Stir in fresh lemon juice and serve immediately.

Serves 3-4