Blanched Almond Rissoto
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Votes: 1
Rating: 5
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Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Blanched Almond Rissoto
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In heavy saucepan or frypan, add olive oil and heat pan. When hot add onions and sautee until soft.
  2. Add rice and slivered blanched almonds. Sautee 1-2 minutes or until well coated.
  3. Add wine and stir until absorbed. Continue stirring and add 1 big ladle of chicken broth. After each ladel is absorbed add another until all the broth is gone.
  4. The rissoto should be rich and creamy. Cook until al dente or more. Serve immediately.

Whenever I say to my husband, “I want to go out for Italian food” he says, “I don’t like Italian.” Well, last night I fed him Italian. He didn’t know it and he loved it. This is my version of a recipe for Cioppino Seafood Pot that is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.

Cioppino
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Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Cioppino
BigOven - Save recipe or add to grocery list
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
2-3 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Over medium low heat melt butter in a 6 quart stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
  2. Add tomatoes, chicken bone stock, bay leaf, basil, thyme, oregano, water and wine. Cover and let simmer 15 minutes.
  3. Stir in the crab sections, shrimp, scallops, and clams. Bring to a slow boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.
  4. Serve in shallow bowl with crusty artisan bread and a glass of the white wine.
Recipe Notes

Cioppino is a fish stew that originated in San Francisco, California. It is an Italian-American dish, and is related to regional fish soups and stews of Italian cuisine.  There are many recipes using a variety of seafood and various degrees of tomato base.  You can add other fish such as cod, lobster, bay scallops, etc.  Make it how you enjoy it and serve with a crusty loaf of artisan bread.