Recipe - Main Course Seafood Risotto

1 cup Fish stock or clam juice
combined with 5 cups water
2 tablespoon Olive oil
One half cup Finely chopped onion
1 One half cup Short grain rice
One half cup Dry white wine
2 tablespoon Olive oil
Three fourths pound Shrimp; peeled and deveined
cut into thirds
Three fourths pound Scallops; foot removed and
cut or sliced up in half,
horizontally
2 tablespoon Butter
Salt and freshly ground
black pepper
4 Plum tomatoes; seeded and
cut into
Fine dice
2 tablespoon Chopped parsley

Set clam juice and broth in a saucepan and have it at a bare simmer before
you begin. Heat olive oil

in a wide saucepan and cook the onions for 5 minutes or until lightly
golden. Add the rice and stir,

continuously for a couple of minutes to lightly toast it. Add the wine and
cook gently until almost

entirely evaporated.

Add One half cup of the boiling water and stock and simmer the rice, stirring
constantly, until all the

liquid is absorbed. Add One half cup more of simmering liquid and stir the rice
until it has again

absorbed the liquid. Continue in this fashion, adding a cup of liquid after
1
One half cups are in. When

rice is half way done (after about 15 minutes) cook the seafood.

In another skillet heat the remaining 2 tablespoons olive oil and saute the
shrimp and scallops for a

minute or until almost entirely cooked. Transfer the seafood to the rice
and continue to finish

cooking the rice until entirely tender (should take about 30 to 35 minutes
in all). When done, the

rice is just tender, has absorbed the liquid (you may not need it all). Add
the butter, season to taste

with salt and pepper and dish out. Serve immediately or the rice will
continue to cook and turn to

mush. Garnish with tomatoes and parsley.

Yield: 4 servings
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6733

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:48:32 0500

From: Gail Shermeyer 4paws@netrax.net