Basic information

Name: Seafood risotto from southern living

Yield: 12

Categories seafood, rice



 Garlic cloves, minced
 Sprigs fresh thyme, finely chopped
 Sprigs fresh oregano, finely chopped
 2 1/2 Tbs
 1/4 c
 Olive oil
 1/4 c
 Lemon juice
 1/2 tsp
 Finely ground sea salt
 1/2 tsp
 Freshly ground pepper
 1/2 lb
 Fresh sea scallops
 1/2 c
 Dry white wine
 1 lb
 Unpeeled, medium-size fresh shrimp
 1 lb
 Fresh squid*
 1 lb
 Fresh, unshelled mussels
 1 lb
 Fresh, unshelled clams
 Risotto (see recipe)
 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.

26, 1995 Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS) On SUN, 26 NOV 95 154600 -0500