Italian Cooking:

Chef Vito from Aroma stopped by to show us how to make Seafood Risotto. For more on Aroma Kitchen & Winebar, located at 36 E 4th St (East Store) New York NY 10003, you can call them at 212-375-0100 or log onto their website at
http://www.aromanyc.com/index.html.

WATCH THE VIDEO AFTER THE JUMP
Seafood Risotto & Arincini Recipes Below The Jump:

Seafood Risotto
2 qt of seafood broth mine is going to be made with black sea bass from Chesapeake Bay
5 pieces of PEI mussels
4 large sea scallops minced
4 tubes of fresh squid
4 shrimp cleaned from the shell de-veined
1 baby octopus tenderized
1lb of Arborio rice
1 large onion finely minced
2 shallots finely minced
1 cup white wine
1/2 qt of Extra Virgin Olive Oil
1 branch of rosemary
1 branch of thyme
4 basil leaves
2 tbsp. of unsalted butter
4 tbsp. of grated Parmesan cheese
Salt and pepper to taste

Directions:
1 heat the oil in a skillet
2 add onions and shallots
3 add rosemary and thyme
4 place the rice and stir in and toast it wait until the natural oil of the rice comes out
5 add the wine and let it evaporate while stirring
6 add the seafood broth 1 ladle at the time while stirring do this for about 14-15 minutes watch for the natural starch to come out from the rice checking for cooking temp (done) of the rice
7 cook the seafood separately in a skillet with extra virgin olive oil and garlic starting adding respectively in order the shrimp first then calamari then PEI mussels, octopus and sea scallop s
8 place the seafood mix in the risotto and stir add broth if necessary
9 add butter and parmesan and stir until finish risotto is tasting right of salt and pepper plate and garnish it with a chiffonade of basil and chopped parsley

Arincini
1 lb. of seafood risotto
1 small mozzarella cubed
1 lb. panko
1lb. flour
3 eggs
5 basil leaves
Canola oil