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WELCOME TO RECIPESOURCE!
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June 15, 2024 RecipeSource : Fruits, Grains, & Vegetables : Rice Recipes :
Main Course Seafood Risotto
* Burger Recipes
* Potato Salad Recipes
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MAIN COURSE SEAFOOD RISOTTO
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6733
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fish stock or clam juice combined with 5
cups water
2 tablespoons olive oil
1/2 cup finely chopped onion
1 1/2 cups short grain rice
1/2 cup dry white wine
2 tablespoons olive oil
3/4 pound shrimp -- peeled and deveined
cut into thirds
3/4 pound scallops -- foot removed and
sliced in half, horizontally
2 tablespoons butter
Salt and freshly ground black pepper
4 plum tomatoes -- seeded and cut into
fine dice
2 tablespoons 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. A
dd 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 consta
ntly, until all the
liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice unti
l 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 shr
imp and scallops for a
minute or until almost entirely cooked. Transfer the seafood to the rice and co
ntinue to finish
cooking the rice until entirely tender (should take about 30 to 35 minutes in a
ll). 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
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