| 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>
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