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 Little Mags' Kitchen : Tony's Recipes
Subject Topic: Seafood Risotto Post ReplyPost New Topic
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Joined: 11/17/03
Location: United States
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Posts: 40
Posted: 8/14/11 at 1:37AM | IP Logged Quote Tony

Seafood Risotto
Serves 4 (barely)

2 cups of Arborio rice
1 lb mussels
0.5 lbs bay scallops
1 lb shrimp (peeled, deveined)
2 tablespoons butter
1 medium-sized shallot
4 cloves garlic
2 cups of dry white wine
Some parsley
4 cups of seafood stock

In a quarts pot, heat the seafood broth to a low simmer.

In skillet, add 2 tablespoons of chopped garlic and 1 tbsp of shallots to medium heat.  Once shallots are translucent, add in 1 cup of wine to high heat.  Then add mussels.  Cook until all mussels open ~5 mins.  Discard any unopened. Place mussels to the side, and add juice to the seafood broth.

In the same skillet, heat 2 tbsp of butter.  Add remaining shallots and garlic.  Once shallots are translucent, add washed rice.  Once all rice has been coated and slightly cooked, start adding seafood broth 1 cup at a time.  About half-way through the broth, add 1 cup of dry white wine as well as, salt and white pepper to taste.  With about 2 cups remaining, add the scallops and shrimps.  With about 1 cup remaining, add the mussels and parsley. Rice should be al dente.


"This fool is too cunning to be understood."
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