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Seafood Risotto

submitted by butterflydog

2 shallots
2 Tbsp olive oil
1 lb Arborio rice
4 cups fish stock or as needed
4 0z butter
fresh chopped herbs: dill, oregano
40 small mussels cleaned
8 large shrimp
salt and pepper
1/2 cup grated fresh parmesan cheese

Saute shallots in oil till softened and add the raw rice and cook and stir
adding 1/2 cup of stock at a time so rice is kept creamy while cooking.
Separately cook the shrimp in some stock. Season cooked rice with salt
and pepper to taste. Blend in the butter.Add the chopped herbs to the
rice. Add the mussels to the rice and stir and cook to cook mussels .
Sprinkle cheese into the rice. To serve: divide and mound the rice on a
plate. Add 2 cooked shrimp to garnish. Sprinkle with more grated cheese
and chopped herbs. Yield 4 servings.

Note: one can substitute another small quick cooking seafood ( clams,
lobster etc. ) if they don't
like mussels.

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Seafood Risotto
===============
2-1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1-1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14 1/2-ounce can Italian-style stewed tomatoes
3/4 pound uncooked shrimp, peeled, deveined, and coarsley chopped
3/4 pound bay scallops
3 garlic cloves, minced
2 tablespoons finely chopped fresh Italian parsley

Combine 2 1/2 cups water and bottled clam juice in a medium
saucepan. Bring to a simmer and keep warm over low heat.

Heat 3 tablespoons olive oil in a large heavy saucepan over medium
heat. Add the shallots and saute until light golden, about 4 minutes.
Stir in the rice and saute 2 minutes. Add wine and stir until liquid
is absorbed, about 2 minutes. Add the stewed tomatoes and cook until
most of the liquid is absorbed, about 3 minutes.

Add 1 cup clam juice mixture to rice and simmer until liquid is
absorbed, stirring often. Continue cooking and adding clam juice
1/2 cup at a time, until rice is tender but still slightly firm in
center and mixture is creamy. Simmer until liquid is absorbed after
each addition, stirring often, for about 25 minutes total.

Heat the remaining 3 tablespoons olive oil in a large heavy skillet
over medium-high heat. Add the shrimp, scallops and garlic and saute
until shrimp and scallops are opaque in center, about 4-5 minutes.
Stir the seafood into rice and cook 3 minutes longer. Risotto should
be creamy and moist. Remove from heat. Season to taste with salt and
pepper and stir in chopped parsley. Transfer to serving bowl and
serve.


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