Master Seafood Risotto

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.