01.14.06
Italian Seafood Risotto. Italian Recipes
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Italian Seafood Risotto.
1/2 pound mussels, cleaned
1/2 pound scallops
1/2 pound small shrimp, cleaned
1 cup Italian dry white wine
1 clove garlic, peeled and halved
1 tablespoon virgin olive oil
1 tablespoon butter
1/2 teaspoon dried thyme
1 1/2 cups rice
2 tablespoons fresh parsley
1/3 cup grated Parmesan cheese
Place the mussels, wine, water, and garlic in a larger saucepan. Steam over high heat until the mussel shells open. Remove the mussels to a separate dish and add the shrimp to the liquid in the saucepan. Cook over a medium heat continue stirring for 30 seconds. Add the scallops and cook for a further 30 seconds. Remove the shrimp and scallops and set on another dish. Once the mussels have cooled, remove the shells. Place the mussels with the cooked shrimps and scallops.
Pour the cooking liquid into a large measuring cup, enough water to equal 3 1/2 cups of liquid.
Heat the oil and butter in the cooker. Sauté the onions, stirring frequently, until soft but not brown, about 2 minutes. Add in the thyme and rice, making sure to coat the rice thoroughly with the liquid.
About 10 minutes before serving the risotto, stir in the reserved 3 1/2 cups of Liquid, and cook over high heat, stirring for around 6 minutes. Taste the rice; add a few tablespoons of water as you stir. Cook over medium heat until the additional liquid has been absorbed and the rice is desired consistency, another minute or two. When the rice is ready, add the parsley, Parmesan cheese, and cooked seafood. Add salt to taste. Serves 4.
