Check out this great article and recipe online, click Chef’s Corner This is also the dish Chef Nick demonstrated at The Seafood Festival. If you haven’t tried it yet, you are missing out!!!!!
Gulf seafood risotto by Nick Farkas, executive chef at 600 South.
Written by
Nick Farkas
600 South
I love risotto, especially in the Fall. It is an amazingly flexible starch that can be flavored hundreds of ways. From fresh herbs, asparagus, sweet potatoes, saffron, wild mushrooms, cheese and tomato to beef, seafood, beans and sausage, risotto allows the use of fresh seasonal ingredients in a delicious preparation year round. Leftover risotto can even be made into risotto cakes, which are fried or baked and make for a wonderful snack or appetizer. Risotto has a reputation for being difficult to prepare but being patient and following some easy tips will produce a beautiful risotto every time.
At 600 South, we use risotto as a base for veal osso bucco and in a dish served with fresh grilled vegetables. Our most popular preparation is with fresh Gulf seafood in a light tomato sauce. We use fresh local seafood whenever possible that we obtain from Maria’s Seafood. Coming from a land-locked state, I have enjoyed the ability to experiment with and learn all the fresh local seafood that is available in Pensacola. Maria’s staff are happy and willing to educate, suggest and answer any and all questions you may have about seafood.
Most any seafood will work in this dish — shrimp, grouper, scallops, snapper, triple tail, trigger fish, pompano, escolar, mahi mahi, crab, crawfish, redfish, drum, flounder, sheepshead. Typically we use shrimp, grouper and scallops, but that can change based on availability and season.
600 South Italian Eatery & Wine Bar, 600 S. Palafox St. 434-7736, or visit www.newworldlanding.com.
