Mixed Seafood Risotto
Serving Size / Yield
- 2 1/2 C. water
- 16 oz. clam juice
- 6 tablespoons olive oil
- 1 cup finely chopped shallots
- 1 1/2 C. medium-grain white rice
- 1/2 C. white wine
- 1 14 oz. can stewed tomatoes, drained
- 3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
- 3/4 pound bay scallops
- 3/4 pound calamari, roughly chopped
- 3 garlic cloves, minced
- fresh parsley and basil, for garnish
Simmer the water and clam juice in a large saucepan. Cover and keep warm over the lowest heat.
In another saucepan, heat half of the oil. Add the shallots and saute until golden. Add the rice and saute for 2 minutes. Add the wine and stir until absorbed. Add the tomatoes and stir until the liquid has absorbed. In total, this should take about 10 minutes.
Add about a cup of the water and clam juice to the rice. Stir until the liquid has absorbed. Keep slowly adding the clam juice until the rice is tender but firm in the center. The mix should be creamy.
In another pan, saute the seafood in the remaining oil for about 6 minutes. Add the seafood to the rice and cook for about 5 more minutes. Make sure to stir the risotto while the seafood cooks. Season as desired and serve topped with herbs.