---------- Recipe via Meal-Master (tm) v8.04
Title: Main Course Seafood Risotto
Categories: Rice
Yield: 4 servings
1 c Fish stock or clam juice;
- combined with:
4 c Water
2 tb Olive oil
1/2 c Onion; finely chopped
1 1/2 c Short grain rice
1/2 c Dry white wine
2 tb Olive oil
3/4 lb Shrimp; peeled and
-deveined, cut into 3rds
3/4 lb Scallops; foot removed &
-sliced in half,
-horizontally
2 tb Butter
Salt and freshly ground
-black pepper
4 Plum tomatoes; seeded,
-finely diced
2 tb Parsley; chopped
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 1/2 cup of the boiling water and stock and simmer
the rice, stirring constantly, until all the liquid is
absorbed. Add 1/2 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 1/2 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.
Recipe by Cooking Monday to Friday Show #MF6733
From: Gail Shermeyer <
[email protected]>
Date: Thu, 31 Oct 1996 17:48:32 -0500
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