Name: Main Course Seafood Risotto (Mf)
Ingredients: 5 c 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, sliced in half, horizontally; 2 tb Butter; Salt and freshly ground black pepper; 4 Plum tomatoes, seeded, finely diced; 2 tb Chopped parsley

Before objecting to the doctrine of covenant or representative headship, remember this: only if Adam represents you in the Garden can Jesus represent you on Golgotha. It was on the cross that Jesus served as your representative head: His obedience to the law, His righteousness, His suffering the penalty of the law, were all the acts of a covenant head acting in the stead and on behalf of His people. If Adam stood for you in the garden, Christ may also hang for you on the cross.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains		Main, Dishes	1	Servings

INGREDIENTS

5	c	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, sliced in half, horizontally
2	tb	Butter
		Salt and freshly ground black pepper
4		Plum tomatoes, seeded, finely diced
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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Posted to MC-Recipe Digest V1 #348
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6733
From: 4paws@netrax.net (Shermeyer-Gail)
Date: Fri, 20 Dec 1996 17:35:13 -0500

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”