Recipe

Seafood Risotto Recipe

	Jjals / All my dishes 4 months ago This is a dish that combines risotto and seafood with a mix of great flavors Prep:10m Cook:25m Servings:6	Jjals
	risotto

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Ingredients

1 DOZ. LITTLE NECK CLAMS

1 LB OF SHRIMP

1\2 LB OF SCALLOPS

1\2 CUP OF MINCED ONION

1\2 CUP OF MINCED SHALLOTS

1\4 CUP OF OLIVE OIL.

2 CUPS OF ARBORIO ITALIAN RICE

1\2 CUP OF DRY WHITE WINE

6 TO 8 CUPS OF SIMMERING CHICKEN STOCK ( home made defatted )

1\4 TSP. OF SAFFRON THREADS SOAK IN WATER (or powder form sold in packets )

2 CLOVES OF GARLIC

2 or 3 TBSP OF GRAND MARNIER

SALT AND PEPPER TO TASTE

2 TBSP OF MINCED ITALIAN PARSLEY.

Directions

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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