Tony
Poopie
Joined: 11/17/03
Location: United States
Online Status: Offline
Posts: 40
|
| Posted: 8/04/11 at 11:51AM | IP Logged
|
|
|
Serves 4 (barely)
2 cups of Arborio rice
1 lb mussels
0.5 lbs bay scallops
1 lb shrimp (peeled, deveined)
2 tablespoons butter
1 medium-sized shallot
4 cloves garlic
2 cups of dry white wine
Some parsley
4 cups of seafood stock
In a quarts pot, heat the seafood broth to a low simmer.
In skillet, add 2 tablespoons of chopped garlic and 1 tbsp
of shallots to medium heat. Once
shallots are translucent, add in 1 cup of wine to high heat. Then add mussels. Cook until all mussels open ~5 mins. Discard any unopened. Place mussels to the
side, and add juice to the seafood broth.
In the same skillet, heat 2 tbsp of butter. Add remaining shallots and garlic. Once shallots are translucent, add washed
rice. Once all rice has been coated and
slightly cooked, start adding seafood broth 1 cup at a time. About half-way through the broth, add 1 cup
of dry white wine. With about 2 cups
remaining, add the scallops and shrimps.
With about 1 cup remaining, add the mussels and parsley.
Rice should be al dente at this point. Serve with parmesan.
__________________
Tony
---
"This fool is too cunning to be understood."
|
Active Topics 
Memberlist 
Search 
Help
Register 
Login
Little Mags' Kitchen : Tony's Recipes
Topic: Seafood Risotto
