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Seafood Risotto

Seafood alternatives: Crayfish meat, Salmon cut into 1/2-inch cubes, Steamed Clams or Mussels

Any short- or medium-grain rice (but not long-grain), stirred during cooking, will produce a creamy satisfying mixture perfect to set off your favorite seafood. Saffron is the world's most expensive spice, but just a tiny pinch does the trick, lending risotto an earthy flavor for which there is no substitute. If saffron is unavailable, thyme will season it just as acceptably. To create a delectable meal, start with Cantaloupe with Prosciutto and crisp bread sticks.

Ingredients:

• 7 cups reduced-sodium chicken broth
• 1 Tbsp. butter or margarine
• 3 cloves garlic, minced or pressed
• 1/3 pound medium shrimp, peeled and deveined
• 1/3 pound bay scallops, OR sea scallops cut into 1/2-inch-thick slices
• 1/3 pound cleaned squid tentacles and tubes, cut into 1/2-inch-thick rings
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cups short-grained rice such as Arborio or California pearl rice
• 1/8 tsp. powdered saffron, or 1/2 tsp. saffron threads, crumbled, OR 1/2 tsp. dry thyme leaves
• 1 cup frozen petit peas, thawed
• 1/2 cup grated or shredded Parmesan cheese
• 1 Tbsp. minced fresh parsley or chives

Cooking Instructions:

In medium saucepan, bring the chicken broth to a boil; cover the pan and keep the broth simmering.

Meanwhile, in a large pan melt the butter over high heat. Add garlic, shrimp and scallops and stir until shrimp are pink on the outside, about 2 minutes. Add squid and stir until rings are white and edges curl, about 1 minute more. Transfer seafood to a bowl and cover to keep warm.

Add the olive oil and onion to the pan and cook, stirring, until the onion is tender, about 5 minutes. Add the rice and stir to thoroughly coat in oil. Add 1 cup of the hot broth and the saffron and cook, stirring constantly, until the broth is nearly absorbed, adjusting the heat to keep the mixture simmering. Add broth 1/2 cup at a time, stirring until each addition is nearly absorbed and rice is tender or al dente, 18 to 22 minutes total. It is important to stir constantly to promote the creamy consistency typical of this Italian recipe.

With the last addition of broth, add the cooked seafood, peas and Parmesan; stir until heated through. Spoon the risotto into 4 bowls and garnish each serving with parsley.

Servings Per Recipe: 4