Premium Shellfish Risotto
(4 entrées or 6 appetizers)
146 Bedford Rd, Pleasantville
Business Co-Partners Michael Mazzella
and Chef Marcelo Cheque
Bistro 146 is the attractive new seafood Bistro in the old village of Pleasantville. The co-owners are extremely passionate about exquisite food and service “delivered daily and served with love.” The warm glow of the fireplace makes for a gorgeous ambience during lunch or dinner. Specialties include piping-hot chowder or lobster bisque, grilled red snapper, Norwegian salmon, baked stuffed lobster, vegetarian portabella mushroom, and fresh jumbo scallops. Bistro 146 also offers Filet Mignon, Lamb, and other choices for the non-fish eaters and gluten-free dining upon request. They highlight seasonal offerings, including pumpkin risotto topped with fresh lobster or butternut bisque with a poached shrimp garnish. Bistro 146 offers an incredible Toasted Mac & Cheese for your youngest family members (with or without lobster!). Take-out and off-site catering are also available.
Photo by Mike Feist
2 ½ cups fish or vegetable stock
⅓ cup olive oil
3 Tablespoons unsalted butter
1 small onion, minced (about 1/2 cup)
1⅓ cups Carnaroli or Vialone Nano Arborio Rice
½ cup dry sherry wine
8 mussels (such as PEI mussels) scrubbed and debearded
8 medium sea scallops (salt and pepper before cooking)
8 jumbo cleaned and deveined shrimp (seasoned also)
½ cup loosely packed chopped fresh flat-leaf parsley
1 Tablespoon fresh minced tarragon
½ teaspoon chopped garlic
1 Tablespoon brandy
1 Tablespoon extra-virgin olive oil
½ cup freshly-grated Parmigiano-Reggiano
Salt and Freshly Ground Black Pepper
Optional garnish for Risotto–cooked lobster meat from the claw
1. In small saucepan, warm the fish or vegetable stock. Keep warm.
2. In large saucepan over moderately-low heat, warm the olive oil. Add 1 tblsp butter and the onion and sauté, for about 5 minutes, until tender. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any color.
3. Add the sherry wine and cook until almost completely absorbed. Add most of the stock (about ½ inch above the rice.) and bring to a simmer. Cook the risotto, stirring occasionally, until the rice has absorbed some of the liquid–about 8 minutes. As the rice continues to absorb the liquid, add more as needed, one ladleful at a time.
4. Sauté the mussels, scallops, and shrimp in olive oil, stirring occasionally, until seafood is cooked. Season shellfish with squeeze of fresh lemon juice and salt and pepper to taste.
5. Remove the risotto from the heat. Add the parsley, garlic, olive oil, Parmigiano-Reggiano and the remaining 2 tblsp of butter. Stir well to release the starches and make the risotto creamy. Season to taste with salt and pepper and serve immediately. Serve alongside the sautéed shellfish. (Optional – top the risotto with lobster claws!)