Seafood Risotto

posted by Mimi Hiller 11-20-98 3:04 PM

Vicki Scheele 's recipe
Seafood Risotto

6 Tbl. olive oil, divided
1/2 lb. medium shrimp, shelled & deveined
1/2 lb. scallops
2 medium cloves garlic, minced
1/2 cup tomatoes, seeded and chopped
1 cup onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups chicken stock
2 cups clam juice
1/2 cup fresh basil leaves, slivered
1/2 tsp. salt
1/4 tsp. pepper

In a heavy skillet, heat 2 Tbl. oil over medium-high heat. Add shrimp and scallops.

Saute just until shrimp begins to color. Add garlic and saute 2 mintutes more. Seafood should be just partially cooked at this time. Add tomatoes, toss to combine and set aside.

In a heavy, 6 qt. saucepan, heat 4 Tbl. oil over medium high heat and saute onion just until softened. Add rice and stir to coat with oil. Reduce heat to medium, add wine and cook until it's absorbed.

Combine chicken stock and clam juice. Add just enough to cover rice. Cook uncovered, stirring constantly, until liquid is absorbed. Continue this process of adding stock until it is absorbed 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, season with salt and pepper and serve immediately.

Serves six.

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