Master Seafood Risotto
Master Seafood Risotto recipe
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
medium, unpeeled, fresh |
|
| ½ | pound |
sea scallops
fresh |
|
| 1 | pound |
squid
fresh |
|
| 1 | pound |
mussels
fresh, unshelled |
|
| 1 | pound |
clams
fresh, unshelled |
|
| 6 | cloves |
garlic
minced |
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
white wine
dry |
*
|
| ¼ | cup |
lemon juice
|
|
| 4 | sprigs |
thyme
finely chopped |
*
|
| 4 | sprigs |
oregano
finely chopped |
*
|
|
risotto
cooked |
* | ||
| 2 ½ | tablespoons |
gremolata
|
* |
| ½ | teaspoon |
sea salt
finely ground |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
|
lettuce leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
medium, unpeeled, fresh |
|
| 226.8 | g |
sea scallops
fresh |
|
| 453.6 | g |
squid
fresh |
|
| 453.6 | g |
mussels
fresh, unshelled |
|
| 453.6 | g |
clams
fresh, unshelled |
|
| 6 | cloves |
garlic
minced |
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
white wine
dry |
*
|
| 59 | ml |
lemon juice
|
|
| 4 | sprigs |
thyme
finely chopped |
*
|
| 4 | sprigs |
oregano
finely chopped |
*
|
| 1 | x |
risotto
cooked |
* |
| 38 | ml |
gremolata
|
* |
| 2.5 | ml |
sea salt
finely ground |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | x |
lettuce leaves
|
*
|
Directions
Peel shrimp, and devein, if desired; set aside.
Cut sea scallops in half crosswise; set aside.
Rinse squid under cold running water.
Cut into ½-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 2½ tablespoons Gremolata, salt, and pepper; serve immediately.
*1 lb. sea scallops or shrimp may be substituted for squid.
