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Seafood Risotto from Southern Living
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Unpeeled -- medium-size fresh
shrimp
1/2 lb Fresh sea scallops
1 lb Fresh squid*
1 lb Fresh -- unshelled mussels
1 lb Fresh -- unshelled clams
6 Garlic cloves -- minced
1/4 c Olive oil
1/2 c Dry white wine
1/4 c Lemon juice
4 Sprigs fresh thyme -- finely
chopped
4 Sprigs fresh oregano -- finely
chopped
Risotto (see recipe)
2 1/2 tbsp Gremolata
1/2 tsp Finely ground sea salt
1/2 tsp Freshly ground pepper
Lettuce leaves
Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half
crosswise; set aside.
Rinse squid under cold running water. Cut into 1/2-inch slices, and set
aside.
Remove "beards" from mussels. Scrub mussels and clamswith a brush to
remove grit; set aside.
Cook garlic in olive oil over medium heat, stirring constantly, 2 to 3
minutes or just until shrimp turn pink. Remove shrimp and scallops with a
slotted spoon; set aside.
Cook squid in skillet over medium heat, stirring constantly, 2 to 3
minutes; remove with a slotted spoon, set aside.
Add mussels, clams, wine, and next 3 ingredients to skillet. Bring to a
boil over high heat. Cover and cook, shaking pan frequently, 3 to 5 minutes
or until shells open. Remove and discard unopened shells.
Add shrimp, scallops, and squid. Cook over medium heat until thoroughly
heated.
Remove seafood with a slotted spoon, reserving liquid. Stir liquid into
cooked Risotto. Place risotto on a lettuce-lined serving plate, and top
with seafood mixture. Sprinkle with 2 1/2 tablespoons Gremolata, salt, and
pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
Source: Southern Living, November, 1995 Typed by J. Matthews, Nov. 26,
1995
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