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