Seafood risotto from southern living

 
                    SEAFOOD RISOTTO FROM SOUTHERN LIVING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Seafood                          Rice
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Unpeeled, medium-size fresh
                         - shrimp
      1/2   lb           Fresh sea scallops
    1       lb           Fresh squid*
    1       lb           Fresh, unshelled mussels
    1       lb           Fresh, unshelled clams
    6                    Garlic cloves, minced
      1/4   c            Olive oil
      1/2   c            Dry white wine
      1/4   c            Lemon juice
    4                    Sprigs fresh thyme, finely
                         - chopped
    4                    Sprigs fresh oregano, finely
                         - chopped
                         Risotto (see recipe)
    2 1/2   tb           Gremolata
      1/2   ts           Finely ground sea salt
      1/2   ts           Freshly ground pepper
                         Lettuce leaves
 
   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 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 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 Typed by J. Matthews, Nov. 26, 1995
   Submitted By J.MATTHEWS@FACTORY.COM (J MATTHEWS)  On   SUN, 26 NOV 95
   154600 -0500
  
 
 
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