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Main Course Seafood Risotto

RecipeSource: Main Course Seafood Risotto RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * MAIN COURSE SEAFOOD RISOTTO Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6733 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fish stock or clam juice combined with 5 cups water 2 tablespoons olive oil 1/2 cup finely chopped onion 1 1/2 cups short grain rice 1/2 cup dry white wine 2 tablespoons olive oil 3/4 pound shrimp -- peeled and deveined cut into thirds 3/4 pound scallops -- foot removed and sliced in half, horizontally 2 tablespoons butter Salt and freshly ground black pepper 4 plum tomatoes -- seeded and cut into fine dice 2 tablespoons chopped parsley Set clam juice and broth in a saucepan and have it at a bare simmer before you begin. Heat olive oil in a wide saucepan and cook the onions for 5 minutes or until lightly golden. A dd the rice and stir, continuously for a couple of minutes to lightly toast it. Add the wine and cook gently until almost entirely evaporated. Add 1/2 cup of the boiling water and stock and simmer the rice, stirring consta ntly, until all the liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice unti l it has again absorbed the liquid. Continue in this fashion, adding a cup of liquid after 1 1 /2 cups are in. When rice is half way done (after about 15 minutes) cook the seafood. In another skillet heat the remaining 2 tablespoons olive oil and saute the shr imp and scallops for a minute or until almost entirely cooked. Transfer the seafood to the rice and co ntinue to finish cooking the rice until entirely tender (should take about 30 to 35 minutes in a ll). When done, the rice is just tender, has absorbed the liquid (you may not need it all). Add the butter, season to taste with salt and pepper and dish out. Serve immediately or the rice will continue to c

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