INGREDIENTS

INSTRUCTIONS

In a large saucepan heat the chicken stock to a boil. Reduce heat and
simmer until ready to use. In a large heavy pot heat 2 tablespoons butter
and 2 tablespoons olive oil over moderate heat. Add half of the onions to
the pot and cook until clear, about 5 to 8 minutes. Wipe off the shiitake
caps with a damp cloth, remove the stems, cut off the end, slice the stems
lengthwise and then slice the caps. Add the rice to the onions and stir to
coat. Add 1/3 cup white wine and stir until completely absorbed. Constant
stirring will be required from here on out to make a good risotto.
Carefully dip a long handled ladle into the broth and pour it into the
rice. Stir continuously until the stock is absorbed. Repeat over and over
using as much stock as necessary until the rice is cooked through but not
mushy. The risotto should be creamy, slightly soupy but not watery.
Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon
olive oil until melted. Add the other half of the chopped onion and stir to
coat. Cut the red pepper into strips and then crosswise into small even
squares. Add the diced pepper to the onion and stir to combine. Add the
tomatoes and stir to combine. Add the shiitakes and cook until any liquid
evaporates. Add the fresh seafood and cook until just done. Stir the
sauteed seafood and vegetables into the pot of risotto. Grated Parmesan can
be stirred into the risotto or served on top at the table. Cover until
ready for service. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Lynn
Fredericks, Culinary Consultant From the TV FOOD NETWORK - (Show # CL-8859
broadcast 04-09-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-09-1998
Recipe by: Lynn Fredericks
Converted by MM_Buster v2.0l.

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