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Story gives a sneak peek of KC Restaurant Week

Posted at 3:01 PM, Nov 16, 2018
and last updated 2018-11-16 16:01:20-05

More than 150 restaurants around the metro are coming together for a good cause. Carl Thorne-Thomsen, executive chef at Story has a sneak preview of the 2019 restaurant week!   

10 percent of each Restaurant Week meal purchased will donate to three local charities, including this year’s community beneficiary, the Boys & Girls Clubs of Greater Kansas City! 


Seafood Risotto 


  •  2 tbsp. extra virgin olive oil 
  • 6 tbsp. unsalted butter, divided 
  • 1 yellow onion, minced 
  • 4 garlic cloves, minced 
  • 1 c. arborio rice 
  • 3/4 c. dry white wine 
  • 5 c. vegetable stock 
  • pinch of saffron threads 
  • 8 oz. cod, diced 
  • 8 oz. swordfish diced 
  • 12 medium shrimp, split in half 
  • 1 tbsp. chopped parsley 
  • Salt 
  1. Heat extra virgin olive oil and two ounces of butter in a large saucepan over low heat. 
  2. In a separate saucepan, heat the vegetable stock to a simmer and hold at that temperature.  
  1. Add the onion, garlic and a pinch of salt to the melted butter and cook at a low temperature until the vegetables are soft.  
  1. Add the rice to the vegetables and increase the heat, stirring continually for 2-3 minutes. 
  1. Add the wine and cook until it evaporates. 
  1. Add two cups of hot stock to the rice and stir. 
  1. Add saffron and more salt to the rice and cook, stirring frequently, until the liquid is absorbed. 
  1. Continue to add liquid, one cup at a time, until the rice is almost done, about 10 minutes. 
  1. Meanwhile, heat one ounce of butter in a sauté pan until melted. 
  1. Add the swordfish and shrimp to the butter and season with salt. 
  1. Cook gently until all the fish had cooked through, 4-5 minutes. 
  1. To finish the rice, stir in the cod. 
  1. Cook the fish in the rice for 3-4 minutes. The fish will naturally break into smaller pieces. 
  1. Once the fish has cooked, remove the pan from the heat and stir in the remaining three ounces of butter.   
  1. Add salt if necessary. 
  1. To plate, divide the shrimp and swordfish between four large bowls. 
  1. Spoon the risotto over the top and sprinkle with parsley.   
  1. Serve and enjoy!