*  Exported from  MasterCook  *

                  Seafood Risotto from Southern Living

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Seafood                          Rice

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      lb            Unpeeled -- medium-size fresh
                       shrimp
    1/2  lb            Fresh sea scallops
  1      lb            Fresh squid*
  1      lb            Fresh -- unshelled mussels
  1      lb            Fresh -- unshelled clams
  6                    Garlic cloves -- minced
    1/4  c             Olive oil
    1/2  c             Dry white wine
    1/4  c             Lemon juice
  4      Sprigs        fresh thyme -- finely chopped
  4      Sprigs        fresh oregano -- finely chopped
                       Risotto (see recipe)
  2 1/2  tbsp          Gremolata
    1/2  tsp           Finely ground sea salt
    1/2  tsp           Freshly ground pepper
                       Lettuce leaves

Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
crosswise; set aside.

Rinse squid under cold running water. Cut into 1/2-inch slices, and set
aside.

Remove "beards" from mussels. Scrub mussels and clamswith a brush to
remove grit; set aside.

Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops with a
slotted spoon; set aside.

Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.

Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
or until shells open. Remove and discard unopened shells.

Add shrimp, scallops, and squid. Cook over medium heat until thoroughly
heated.

Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
pepper; serve immediately.

*1 lb. sea scallops or shrimp may be substituted for squid.

Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26,
1995







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