Risotto con frutti di mare

6 servings

Ingredients

Quantity Ingredient
½ pounds Small squid
4 tablespoons Olive oil
½ cup Dry white wine
1 pounds Mussels *OR*
¾ pounds Scallops
1 pounds Small cherrystone clams
½ pounds Medium shrimp
RISOTTO==
4½ cup Water
4 tablespoons Coarsely chopped fresh parsley
3½ teaspoon Salt
2 cups Long-grain rice
2 tablespoons Unsalted butter

Directions

Clean and cut up squid and put them in a big frying pan with 2 T of the olive oil. Cook over medium heat, stirring constantly for 3 or 4 minutes, or until the color of the squid changes to pink and lavendar. Add the wine, let it evaporate, and then reduce the heat to a simmer and cook for 20 minutes. In the meantime, scrub and clean the mussels and wash the clams. Put the remaining 2 T of olive oil in a good-sized pot and drop in the mussels and clams. Cover and cook on high heat, stirring a couple of times, about 10 minutes, or until all the shells are opened. Turn off the heat, and let cool enough to handle. Separate the mussels and clams from their shells. Let the juices drip back into the pan they were cooked in, discard the shells, and put the meat in with the squid. Peel and devein the shrimp, and add them to the squid, mussels, and clams. Put the shrimp shells in the pan in which they mussels first cooked, add ½ c of the water, bring to a boil, and simmer about 15 minutes. Then strain this broth through a cheesecloth-lined sieve into the frying pan with the squid and shellfish. Add the parsley, with 1½ t of the salt and simmer about 5 minutes. If you substitute fresh scallops for the mussels, be sure you use small ones. Add them to the shrimp and squid when you put in the parsley, as they should cook only a short time if they are to remain flavorful and tender. Put 4 cups of the water, the rice, butter and the remaining 2 t of salt in a big pot, and bring to a boil. Stir, cover, and reduce heat to simmer. Cook about 8 minutes, stirring a couple of times. Uncover, and add the squid and shellfish with their sauce. Keep on cooking and stirring over low heat until the rice is tender and flavored with the fish. Serve immediately. From The Romagnolis' Table by Margaret & G. Franco Romagnoli. Submitted By TERRI WOLTMON On 10-01-94

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