White seafood risotto

6 Servings

Ingredients

Quantity Ingredient
1½ cup Extra-dry vermouth or white wine
2 larges Bay leaves
½ pounds Shrimp; shelled and deveined
½ pounds Bay or sea scallops; halved
½ pounds Fillet of sea bass
3 cups Chicken broth; to 4 cups
½ cup Finely minced white onion
2 Cloves garlic; minced
4 teaspoons Extra-virgin olive oil
1½ cup Arborio rice
⅓ cup Freshly grated Parmesan cheese

Directions

In a large pot, bring wine to a boil over medium heat. Add bay leaves and shrimp; cook 1 minute. Add scallops; cook together 45 seconds, then remove shrimp and scallops. Add sea bass; cook 3 minutes and remove. Drain liquid, discarding bay leaves, into large measuring cup and add enough broth to yield 4-½ cups; set aside. Finely mince fish, shrimp and scallops; refrigerate. In large pot, saute onion and garlic in oil over medium heat until softened. Add rice and stir to coat with oil. Meanwhile, in a separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of broth into pot with rice and cook, stirring regularly, until most liquid is absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is absorbed and rice is desired texture. Add all seafood and cheese; stir well for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before serving. Serves 6. Formatted by Lynn Thomas dcqp82a@.... Source: New York Daily News 1-8-98. Lynn's notes: Made this 1-12-98; used swordfish for the sea bass and added 2 more cloves of garlic and garnished with chopped green onion. This was a delicious dish and would be good for Valentine's day.

Recipe by: New York Daily News 1-8-98 Posted to TNT Recipes Digest, Vol 01, Nr 934 by WWGQ25C@... (MRS LYNN P THOMAS) on Jan 13, 1998

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