*  Exported from  MasterCook II  * 
  
                    Seafood Risotto from Southern Living 
  
 Recipe By     :  
 Serving Size  : 12   Preparation Time :0:00 
 Categories    : Seafood                          Rice 
  
   Amount  Measure       Ingredient -- Preparation Method 
 --------  ------------  -------------------------------- 
    1      lb            Unpeeled -- medium-size fresh 
                         shrimp 
      1/2  lb            Fresh sea scallops 
    1      lb            Fresh squid* 
    1      lb            Fresh -- unshelled mussels 
    1      lb            Fresh -- unshelled clams 
    6                    Garlic cloves -- minced 
      1/4  c             Olive oil 
      1/2  c             Dry white wine 
      1/4  c             Lemon juice 
    4                    Sprigs fresh thyme -- finely 
                         chopped 
    4                    Sprigs fresh oregano -- finely 
                         chopped 
                         Risotto (see recipe) 
    2 1/2  tbsp          Gremolata 
      1/2  tsp           Finely ground sea salt 
      1/2  tsp           Freshly ground pepper 
                         Lettuce leaves 
  
 Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
 crosswise; set aside. 
  
  Rinse squid under cold running water. Cut into 1/2-inch slices, and set
 aside. 
  
  Remove “beards” from mussels. Scrub mussels and clamswith a brush to
 remove grit; set aside. 
  
  Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
 minutes or just until shrimp turn pink. Remove shrimp and scallops with a
 slotted spoon; set aside. 
  
  Cook squid in skillet over medium heat, stirring constantly, 2 to 3
 minutes; remove with a slotted spoon, set aside. 
  
  Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
 boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
 or until shells open. Remove and discard unopened shells. 
  
  Add shrimp, scallops, and squid. Cook over medium heat until thoroughly
 heated. 
  
  Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
 cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
 with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
 pepper; serve immediately. 
  
  *1 lb. sea scallops or shrimp may be substituted for squid. 
  
  Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26,
 1995 
  
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