---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Main Course Seafood Risotto
  Categories: 
       Yield: 1 servings
  
       1 c  Fish stock or clam juice
            Combined with 5
         c  Water
       2 tb Olive oil
     1/2 c  Finely chopped onion
   1 1/2 c  Short grain rice
     1/2 c  Dry white wine
       2 tb Olive oil
     3/4 lb Shrimp -- peeled and
            Deveined
            Cut into thirds
     3/4 lb Scallops -- foot removed
            And
            Sliced in half,
            Horizontally
       2 tb Butter
            Salt and freshly ground
            Black pepper
       4    Plum tomatoes -- seeded and
            Cut into
            Fine dice
       2 tb 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. Add 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 constantly, until all the liquid is
   absorbed. Add 1/2 cup more of simmering liquid and
   stir the rice until 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 shrimp and scallops for a
   minute or until almost entirely cooked. Transfer the
   seafood to the rice and continue to finish cooking the
   rice until entirely tender (should take about 30 to 35
   minutes in all). 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
   
   Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6733
   
   From: Gail Shermeyer <4paws@netrax.Net>date: Thu, 31
   Oct 1996 17:48:32 -0500
  
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