The Waikiki Aquarium will promote Hawaii’s unique ecosystem with the seventh annual Mauka to Makai Environmental Expo, 9 a.m.-2 p.m. April 19. More than 25 organizations will present exhibits and interactive activities. Hawaiian Electric Co. will share a rain garden and give away native plants to 500 families.
Admission and parking is free, with shuttles to and from Waikiki Elementary. For information, visit cleanwaterhonolulu.com.
This week were featuring seafood recipes that celebrate the ocean’s bounty.
SEAFOOD RISOTTO
2-1/2 cups water
2 (8-ounce) bottles clam juice
6 tablespoons olive oil, divided
1 cup finely chopped shallots
1-1/2 cups arborio rice (available at specialty stores and some supermarkets)
1/2 cup white wine vinegar
1 (14-1/2-ounce) can stewed tomatoes
3/4 pound shrimp, peeled, deveined and coarsely chopped
3/4 pound bay scallops
3 garlic cloves, minced
Salt and pepper, to taste
2 tablespoons finely chopped fresh Italian parsley
In medium saucepan, combine water and clam juice. Bring to simmer; keep warm over low heat.
In large pan over medium, heat 3 tablespoons oil. Add shallots; saute until light golden, about 4 minutes. Add rice; saute 2 minutes. Add white wine vinegar; stir until liquid is absorbed, about 2 minutes. Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding mixture by 1/2-cup increments until rice is tender but slightly firm in center and liquid is creamy, about 25 minutes.
In another large skillet over medium-high, heat remaining oil. Add shrimp, scallops and garlic; saute until seafood is opaque at center, about 6 minutes.
Mix seafood into rice and cook 3 minutes. Remove from heat. Season with salt and pepper. Garnish with parsley. Serves 6.
Approximate nutritional information, per serving (not including additional salt for seasoning): 430 calories, 15 g fat, 2 g saturated fat, 105 mg cholesterol, 1,000 mg sodium, 51 g carbohydrate, 4 g fiber, 6 g sugar, 22 g protein
SEAFOOD ARANCINI (RISOTTO BALLS)
3 cups cooked seafood risotto, cooled
12 mozzarella cubes, 1/2-inch in size
1 cup flour
2 eggs, beaten
1 cup panko
Vegetable oil for frying
1 tablespoon Italian parsley
2 tablespoons Parmesan
With damp hands, scoop heaping tablespoon of risotto and roll into ball. Poke hole in center of ball with finger. Insert cube of mozzarella, add 1/2 tablespoon more risotto to seal and roll to finish. Form 12 balls.
Place flour, eggs and panko in separate bowls. For each ball, dredge in flour, shaking off excess, then dip in egg, letting excess drip off, then dredge in bread crumbs.
Fill large pot with 1-1/2-inches of oil; heat on medium-high. In small batches, place risotto balls into oil, turning to evenly brown all sides, about 4 minutes. Using a slotted spoon, remove balls to paper-towel lined tray.
To serve, top with parsley and Parmesan, and serve with marinara sauce. Serves 4.
Approximate nutritional information, per serving (not including additional salt for seasoning): 430 calories, 15 g fat, 2 g saturated fat, 105 mg cholesterol, 1,000 mg sodium, 51 g carbohydrate, 4 g fiber, 6 g sugar, 22 g protein
More Hawaiian Electric Co. recipes are available at www.heco.com.
