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Seafood risotto

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Ingredients/Components

olive oil - 6 Tbsp
shrimp - 1/2 lb
sea scallops - 1/2 lb
medium minced cloves garlic - 2 item
tomatoes, seeded and chopped - 1/2 c
onion, chopped - 1 c
Arborio rice - 2 c
dry white wine - 1 c
chicken stock - 4 c
clam juice - 2 c
fresh basil - 1/2 c
salt - 1/2 tsp
pepper - 1/4 tsp

How to make seafood risotto:

In large, heavy skillet, heat 2 tablespoons oil over medium heat. Add shrimp and scallops. Saute until shrimp begins to color. Add garlic; saute 2 minutes more. Add tomatoes; toss to combine. Set aside.

In heavy 6-quart saucepan, heat 4 tablespoons oil and saute onion. Add rice and stir to coat with oil. Reduce heat and add wine; cook until it is absorbed. Combine chicken stock and clam juice and add just enough to pot to cover rice. Cook, uncovered, stirring constantly, until liquid is absorbed. Continue this process until all stock has been stirred into rice. This should take about 15 minutes. With last addition of stock, add seafood. Cook until all liquid is absorbed. Stir in basil and season with salt and pepper. Serve immediately and enjoy!

Recipe categories: Mussels, Squid, Short Grain rice.

Rating:

3.7

Average rating: 3.7, total votes: 3

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Related ingredients:

dry white wine, olive oil, rice, shrimp, sea scallops, scallops, cans shrimp, drained, raw shrimp, washed mussels