Seafood Risotto From Southern Living

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Seafood Risotto From Southern Living Ingredients

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

Instructions for Seafood Risotto From Southern Living

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 Posted to MM-Recipes Digest V3 #224 Date: Sat, 17 Aug 1996 21:30:29 -0700 From: Julie Bertholf

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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