INGREDIENTS

INSTRUCTIONS

Heat 2 TBSP olive oil in a heavy-bottomed saucepan.  Add shallots and sweat
until just soft (abt. 1 min.); stir in Arborio rice.  After 2 min., add 1/4
cup reserved fish stock; stir until incorporated.  Continue adding fish
stock in 1/4 cup increments, stirring and simmering until rice is al dente.
Remove from direct heat.  Stir in cheese and keep warm.
Heat 1 TBSP olive oil in saute pan over medium heat.  Add calamari and
saute just until tender (abt. 2 min.). Reserve.
Fold reserved clams, mussels, and calamari into risotto.  Add herbs and
keep warm.
Heat 1/4 cup olive oil in a skillet over medium heat.  Add sea bass fillets
and saute just until done.  Keep warm.
To serve, spoon  risotto in the center of a large warm plate.  Ladle
blackened tomato/chipotle sauce around.  Top each with a sea bass fillet.
To scale up: scale up in direct proportion.
Recipe By     : and...Blackened Tomato/Chipotle Sauce
Posted to CHILE-HEADS DIGEST V3 #164
Date: Wed, 20 Nov 1996 19:25:45 -0600
From: "Dead.Can.Dance" <rael@ebicom.net>
NOTES : frm. Food Arts/May/95 rec. frm. Exec. Chef Mark Kiffin, Coyote
Cafe, Santa Fe and Las Vegas

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