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Seafood Risotto Recipe

Ingredients

How to make it

  • OPEN CLAMS RESERVE LIQUOR,--CUT SHRIMP IN THIRDS,--CUT SCALLOPS IN HALF.
  • IN A WIDE PAN SAUTÉ'S THE ONIONS AND SHALLOTS,IN 2 TBSP OF OIL UNTIL GOLDEN BROWN.--ADD THE RICE AND STIR TO COAT WITH THE OIL AND TOAST FOR ABOUT 2 MIN.-ALWAYS STIRRING CONSTANTLY,--ADD THE WINE COOK TILL IT EVAPORATES,--ADDTHE SAFFRON.--AND GRADUALLY ADD THE STOCK 1 CUP AT A TIME LETTING THE RICE ABSORB THE STOCK BEFORE ADDING THE NEXT CUP,ALWAYS STIRRING CONSTANTLY,---AFTER ABOUT 15 MIN. ,--IN ANOTHER SAUCEPAN,HEAT THE REST OF THE OIL,ADD GARLIC COOK UNTIL GOLDEN,-- THEN ADD THE SEAFOOD AND SAUTÉ FOR 2 OR 3 MIN.-STIR IN THE STRAINED CLAM JUICE,-THEN ADD ALL OF THE SEAFOOD AND ITS JUICES TO THE PAN THAT THE RICE IS COOKING IN--,ADD THE GRAND MARNIER STIR WELL,--AND COOK UNTIL THE RICE IS DONE ,--(KEEP A POT OF BOILING WATER ON THE STOVE JUST IN CASE YOU RUN OUT OF STOCK,YOU CAN THEN ADD THE WATER 1 CUP AT A TIME.) WHEN RICE IS DONE REMOVE FROM HEAT AND PUT IN A LG BOWL STIR IN THE PARSLEY AND SERVE HOT.

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The Cook

jjals Lake Havasu City, AZ

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