Recipe - Main Course Seafood Risotto (Mf)

5 cup 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,
cut or sliced up in half,
horizontally
2 tablespoon Butter
Salt and freshly ground
black pepper
4 Plum tomatoes, seeded,
finely minced
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MCRecipe Digest V1 #348

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733

From: 4paws@netrax.net (ShermeyerGail)

Date: Fri, 20 Dec 1996 17:35:13 0500