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Categories:
water clam juice olive oil shallots Arborio rice white wine Italian style stewed shrimp bay scallops garlic fresh Italian parsley
Viewed: 34 - Published at: 8 years agoIngredients
- 2 1/2 cups water
- 2 8-ounce bottles clam juice
- 6 tablespoons olive oil
- 1 cup finely chopped shallots
- 1 1/2 cups arborio rice or medium-grain white rice
- 1/2 cup dry white wine
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 3/4 pound uncooked shrimp, peeled, deveined, coarsely chopped
- 3/4 pound bay scallops
- 3 garlic cloves, minced
- 2 tablespoons finely chopped fresh Italian parsley
Method
- Combine 2 1/2 cups water and bottled clam juice in medium saucepan.
- Bring to simmer.
- Keep warm over low heat.
- Heat 3 tablespoons oil in heavy large saucepan over medium heat.
- Add shallots; saute until light golden, about 4 minutes.
- Add rice; saute 2 minutes.
- Add wine; stir until liquid is absorbed, about 2 minutes.
- Add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.
- Add 1 cup clam juice mixture to rice.
- Simmer until liquid is absorbed, stirring often.
- Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes.
- Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat.
- Add shrimp, scallops and garlic and saute until shrimp and scallops are opaque in center, about 6 minutes.
- Mix seafood into rice.
- Cook 3 minutes longer.
- Remove risotto from heat.
- Season to taste with salt and pepper.
- Transfer to serving bowl.
- Stir in chopped parsley and serve.
