Name: Main Course Seafood Risotto
Ingredients: 1 c Fish stock or clam juice combined with 5 cups water; 2 tb Olive oil; 1/2 c Finely chopped onion; 1 1/2 c Short grain rice; 1/2 c Dry white wine; 2 tb Olive oil; 3/4 lb Shrimp; peeled and deveined cut into thirds; 3/4 lb Scallops; foot removed and sliced in half, horizontally; 2 tb Butter; Salt and freshly ground black pepper; 4 Plum tomatoes; seeded and cut into; Fine dice; 2 tb Chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains			1	Servings

INGREDIENTS

1	c	Fish stock or clam juice combined with 5 cups water
2	tb	Olive oil
1/2	c	Finely chopped onion
1 1/2	c	Short grain rice
1/2	c	Dry white wine
2	tb	Olive oil
3/4	lb	Shrimp; peeled and deveined cut into thirds
3/4	lb	Scallops; foot removed and sliced in half, horizontally
2	tb	Butter
		Salt and freshly ground black pepper
4		Plum tomatoes; seeded and cut into
		Fine dice
2	tb	Chopped parsley

INSTRUCTIONS

Set clam juice and broth in a saucepan and have it at a bare simmer before
you begin. Heat olive oil
in a wide saucepan and cook the onions for 5 minutes or until lightly
golden. Add the rice and stir,
continuously for a couple of minutes to lightly toast it. Add the wine and
cook gently until almost
entirely evaporated.
Add 1/2 cup of the boiling water and stock and simmer the rice, stirring
constantly, until all the
liquid is absorbed. Add 1/2 cup more of simmering liquid and stir the rice
until it has again
absorbed the liquid. Continue in this fashion, adding a cup of liquid after
1
1/2    cups are in. When
rice is half way done (after about 15 minutes) cook the seafood.
In another skillet heat the remaining 2 tablespoons olive oil and saute the
shrimp and scallops for a
minute or until almost entirely cooked. Transfer the seafood to the rice
and continue to finish
cooking the rice until entirely tender (should take about 30 to 35 minutes
in all). When done, the
rice is just tender, has absorbed the liquid (you may not need it all). Add
the butter, season to taste
with salt and pepper and dish out. Serve immediately or the rice will
continue to cook and turn to
mush. Garnish with tomatoes and parsley.
Yield: 4 servings
Recipe By     : COOKING MONDAY TO FRIDAY SHOW #MF6733
Posted to MC-Recipe Digest V1 #272
Date: Thu, 31 Oct 1996 17:48:32 -0500
From: Gail Shermeyer <4paws@netrax.net>

A Message from our Provider:

“Save the baby humans… STOP ABORTION!!”

I was a sinner, less perfect than God. By conviction of the Holy Spirit I learned that my condition would incur the eternal condemnation of God if I did not submit to His grace. I acknowledged myself a sinner and threw myself on His mercy and grace, recognizing that He had brought salvation to earth through His Son Jesus Christ. After God the Father put God the Son to death on the cross, He could proclaim grace and pardon to all who would submit to Him. I came to the cross, believed His promise about His Son, and God declared me righteous even while I was ungodly and gave me authority to become His child. I ceased to be a child of wrath and became a child of God, justified from all things. Simultaneously, I was declared to be an heir of God, joint-heir with Jesus Christ. I received eternal life, and shall never perish. I was accepted in the Beloved; my body became the temple of the Holy Spirit; I was born of the Spirit into the family of God, baptized by the Holy Spirit into the body of Christ, and sealed by the Holy Spirit unto the day of redemption. I have an inheritance incorruptible and undefiled and that fades not away, reserved in Heaven for me. Although I know myself to be a sinner, I am not concerned about the penalty for sin, since the Lord Jesus Christ bore the penalty and declared me righteous. The love of Christ becomes the constraining factor in my life, and I seek to glorify Him as Lord. I know Him as my Creator and so have peace of mind. I know Him as Savior and so have peace of conscience. In the measure that I enter into the second rest, I know Him as Lord and find the peace that passes all understanding.

Donald Grey Barnhouse