How to Make Seafood Risotto

With this meal, you get to have fresh seafood, eat dinner in a bowl, and be elegant - all at the same time. Serves four.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 1/2 c. Arborio rice
• 4 c. vegetable or fish broth
• 2 tbsp. unsalted butter
• 1/2 lb. fresh calamari - cleaned, tentacles and bodies separated, bodies sliced into thin rings
• 1/2 c. clam juice
• 1 tbsp. olive (not virgin) oil
• 1/4 c. freshly chopped Italian parsley
• 1/4 to 1/3 tsp. salt
• 1/4 lb. fresh bay scallops
• 2 large shallots - peeled and minced
• 1/2 lb. fresh shrimp - peeled and deveined
• 1/4 tsp. white pepper
• 1/2 c. dry white wine
• Groceries
• Chef's Knives
• Kitchen Timers
• Mixing Bowls
• Saucepans
• Mixing bowls

1. Put the broth and clam juice in a saucepan and heat to a gentle simmer on the stove.

2. Heat half the butter and the oil in a large heavy-bottomed saucepan over medium heat. When the butter has melted, add the shallots and cook for 2 minutes.

3. 

   Add the rice and stir to coat the grains well with the butter and oil. Cook for another minute while stirring gently.

4. Set your kitchen timer to 14 minutes.

5. 

   Add the wine, stir and let it cook until the wine is almost completely absorbed by the rice. Add 1/4 c. broth and stir frequently until it is almost completely absorbed.

6. 

   Continue adding the broth, 1/4 c. at a time, until it is gone. When the timer goes off, add the calamari rings and tentacles, scallops and shrimp.

7. Continue adding the broth and stirring for another 4 minutes.

8. Taste the rice. It should be tender yet firm to the bite, rather like al dente pasta. If it's too hard, keep adding broth or water until it's done.

9. With the last addition of broth, also stir in the remaining butter, salt, pepper and parsley.

10. If you run out of broth before the timer sounds, add more broth or water until you hear the timer.

11. Serve right away.