Seafood Risotto From Southern Living

Recipe Ingredients

1 lb	454g / 16oz	Unpeeled - medium-size fresh
		Shrimp
1/2 lb	227g / 8oz	Fresh sea scallops
1 lb	454g / 16oz	Fresh squid*
1 lb	454g / 16oz	Fresh - unshelled mussels
1 lb	454g / 16oz	Fresh - unshelled clams
6		Garlic cloves - minced
1/4 cup	59ml	Olive oil
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Lemon juice
4 sections		Fresh thyme - finely
		Chopped
4 sections		Fresh oregano - finely
		Chopped
		Risotto - (see recipe)
2 1/2 tablespoons	37ml	Gremolata
1/2 teaspoon	2.5ml	Finely ground sea salt
1/2 teaspoon	2.5ml	Freshly ground pepper
		Lettuce leaves

Recipe Instructions

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

Rinse squid under cold running water. Cut into 1/2-inch slices, and set aside.

Remove "beards" from mussels. Scrub mussels and clams with 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 2 1/2 tablespoons Gremolata, salt, and pepper; serve immediately.

*1 lb. sea scallops or shrimp may be substituted for squid.

Source:
Southern Living, November, 1995

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