Seafood Risotto From Southern Living

Course : Seafoods
Serves: 12
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1 pound unpeeled -- medium-size fresh shrimp
1/2 pound fresh sea scallops
1 pound fresh squid*
1 pound fresh -- unshelled mussels
1 pound fresh -- unshelled clams
6 cloves garlic -- minced
1/4 cup olive oil
1/2 cup dry white wine
1/4 cup lemon juice
4 sprigs fresh thyme -- finely chopped
4 sprigs fresh oregano -- finely chopped
1 recipe risotto -- (see recipe)
2 1/2 tablespoons gremolata
1/2 teaspoon finely ground sea salt
1/2 teaspoon freshly ground pepper
1 bunch lettuce leaves

Preparation / 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 1/2-inch slices, and set aside. Remove "beards" from mussels. Scrub mussels and clams with 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

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