*  Exported from  MasterCook  *
 
                        MAIN COURSE SEAFOOD RISOTTO
 
 Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6733
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           fish stock or clam juice combined with 5
                         cups water
    2      tablespoons   olive oil
      1/2  cup           finely chopped onion
    1 1/2  cups          short grain rice
      1/2  cup           dry white wine
    2      tablespoons   olive oil
      3/4  pound         shrimp -- peeled and deveined
                         cut into thirds
      3/4  pound         scallops -- foot removed and
                         sliced in half, horizontally
    2      tablespoons   butter
                         Salt and freshly ground black pepper
    4                    plum tomatoes -- seeded and cut into
                         fine dice
    2      tablespoons   chopped parsley
 
 Set clam juice and broth in a saucepan and have it at a bare simmer before you 
 begin. Heat olive oil
 in a wide saucepan and cook the onions for 5 minutes or until lightly golden. A
 dd the rice and stir,
 continuously for a couple of minutes to lightly toast it. Add the wine and cook
  gently until almost
 entirely evaporated. 
 
 Add 1/2 cup of the boiling water and stock and simmer the rice, stirring consta
 ntly, until all the
 liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice unti
 l it has again
 absorbed the liquid. Continue in this fashion, adding a cup of liquid after 1 1
 /2 cups are in. When
 rice is half way done (after about 15 minutes) cook the seafood. 
 
 In another skillet heat the remaining 2 tablespoons olive oil and saute the shr
 imp and scallops for a
 minute or until almost entirely cooked. Transfer the seafood to the rice and co
 ntinue to finish
 cooking the rice until entirely tender (should take about 30 to 35 minutes in a
 ll). When done, the
 rice is just tender, has absorbed the liquid (you may not need it all). Add the
  butter, season to taste
 with salt and pepper and dish out. Serve immediately or the rice will continue 
 to cook and turn to
 mush. Garnish with tomatoes and parsley. 
 
 Yield: 4 servings 
 
 
 
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