INGREDIENTS

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

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