Seafood Risotto 2

Risotto should be creamy and moist.

Serves: 4-6

Ingredients

2-1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1-1/2 cups arborio rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, and chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons chopped Italian parsley

Method

  1. Combine 2 1/2 cups water and bottled clam juice in a medium saucepan. Bring to a simmer and keep warm over low heat.
  2. Heat 3 tablespoons olive oil in a large heavy saucepan over medium heat. Add the shallots and saute until light golden, about 4 minutes.
  3. Stir in the rice and saute 2 minutes.
  4. Add wine and stir until liquid is absorbed, about 2 minutes. Add the stewed tomatoes and cook until most of the liquid is absorbed, about 3 minutes.
  5. Add 1 cup clam juice mixture to rice and simmer until liquid is absorbed, stirring often. Continue cooking and adding clam juice 1/2 cup at a time, until rice is tender but still slightly firm in center and mixture is creamy. Simmer until liquid is absorbed after each addition, stirring often, for about 25 minutes total.
  6. Heat the remaining 3 tablespoons olive oil in a large heavy skillet over medium-high heat. Add the shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 4-5 minutes. Stir the seafood into rice and cook 3 minutes longer.
  7. Remove from heat. Season to taste with salt and pepper and stir in chopped parsley. Transfer to serving bowl and serve.

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