Main Course Seafood Risotto Recipes

MAIN COURSE SEAFOOD RISOTTO (MF)

Steps:

• 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. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #348 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733 From: [email protected] (Shermeyer-Gail) Date: Fri, 20 Dec 1996 17:35:13 -0500

LEMON SEAFOOD RISOTTO

Steps:

• Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
• Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
• Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

SEAFOOD RISOTTO

Steps:

• In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the rice and simmer for 12 minutes, stirring constantly.
• Clean, trim and dice the shellfish and seafood. Season the seafood with salt and pepper. Continue to cook for 6 minutes. Stir in the butter, cream, cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove from the heat. Spoon the risotto in the center of each shallow bowl. Garnish with parsley.