Seafood Risotto
By: Taylor Davies
Published: Monday, November 30, 2009 - 3:27pm

Ingredients




6 tablespoons olive oil
1/2 pound medium shrimp, shelled and deveined
1/2 pound sea scallops, halved if large
1/4 pound squid tubes, cleaned and sliced (optional)
2 mediums cloves garlic, minced
1/2 cup tomatoes, seeded and chopped
1 cup onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups chicken stock
2 cups clam juice
1/2 cup fresh basil leaves, slivered
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

1 In a large, heavy skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp and scallops. Saute just until shrimp beings to color.  Add squid and garlic.  Saute 2 minutes more. Seafood should be just partially cooked at the time. Add tomatoes, toss to combine and set aside. 2 In a heavy, 6-quart saucepan, heat 4 tablespoons oil over medium-high heat and saute onion just until softened. 3 Add rice and stir to coat with oil.  Reduce heat to medium, add wine and cook until it is absorbed. 4 Combine chicken stock and clam juice. Add just enough to pot to cover rice. Cook, uncovered, stirring constantly, until liquid is absorbed.  Continue this process of adding stock gradually as it is absorbed until all stock has been stirred into rice. (Should take about 15 minutes.) 5 With last addition of stock, add seafood.  Cook until all liquid is absorbed. Stir in basil. Season with salt and pepper and serve immediately.

About


From the Junior League of Seattle cookbook, "Simply Classic."