White Seafood Risotto

Categories: Rice | Scallops | Seafood | Shrimp

Serves: 6 Servings

Ingredients:

1 1/2 c Extra-dry vermouth or white
-wine
2 lg Bay leaves
1/2 lb Shrimp; shelled and deveined
1/2 lb Bay or sea scallops; halved
1/2 lb Fillet of sea bass
3 c Chicken broth; to 4 cups
1/2 c Finely minced white onion
2 Cloves garlic; minced
4 ts Extra-virgin olive oil
1 1/2 c Arborio rice
1/3 c Freshly grated Parmesan
-cheese

Instructions:
In a large pot, bring wine to a boil over medium heat. Add bay leaves and
shrimp; cook 1 minute. Add scallops; cook together 45 seconds, then remove
shrimp and scallops. Add sea bass; cook 3 minutes and remove. Drain liquid,
discarding bay leaves, into large measuring cup and add enough broth to
yield 4-1/2 cups; set aside. Finely mince fish, shrimp and scallops;
refrigerate. In large pot, saute onion and garlic in oil over medium heat
until softened. Add rice and stir to coat with oil. Meanwhile, in a
separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of
broth into pot with rice and cook, stirring regularly, until most liquid is
absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is
absorbed and rice is desired texture. Add all seafood and cheese; stir well
for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before
serving. Serves 6. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source:
New York Daily News 1-8-98. Lynn's notes: Made this 1-12-98; used swordfish
for the sea bass and added 2 more cloves of garlic and garnished with
chopped green onion. This was a delicious dish and would be good for
Valentine's day.

Recipe by: New York Daily News 1-8-98

Posted to TNT Recipes Digest, Vol 01, Nr 934 by WWGQ25C@prodigy.com (MRS
LYNN P THOMAS) on Jan 13, 1998

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