Seafood risotto from southern living

12 servings

Ingredients

Quantity Ingredient
1 pounds Unpeeled, medium-size fresh shrimp
½ pounds Fresh sea scallops
1 pounds Fresh squid*
1 pounds Fresh, unshelled mussels
1 pounds Fresh, unshelled clams
6 Garlic cloves, minced
¼ cup Olive oil
½ cup Dry white wine
¼ cup Lemon juice
4 Sprigs fresh thyme, finely chopped
4 Sprigs fresh oregano, finely chopped
Risotto (see recipe)
2½ tablespoon Gremolata
½ teaspoon Finely ground sea salt
½ teaspoon Freshly ground pepper
Lettuce leaves

Directions

Peel shrimp, and devein, if desired; set aside. Cut sea scallops in half crosswise; set aside.

Rinse squid under cold running water. Cut into ½-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 2½ 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

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