Name: Seafood Risotto
Ingredients: 1 tb Olive oil; 1 c Chopped onions; Salt; to taste; Freshly-ground white pepper; to taste; Freshly-ground black pepper; to taste; 6 c Seafood stock; 1 ts Chopped garlic; 1 lb Arborio rice -; (2 cups); 2 lb Assorted Mediterranean shellfish and; Seafood; 1 tb Butter; 1/4 c Heavy cream; 1/2 c Freshly-grated Parmigiano-Reggiano cheese; 3 tb Chopped green onions; green part only; 2 tb Finely-chopped fresh parsley leaves

In hermeneutical debate it is often asked whether it is right to assume that all of Moses' law remains unless it is specifically abolished, or if it is right to assume that it is all abolished unless it is specifically stated to remain. In one sense the question is irrelevant, for it is the entire Old Covenant that is abolished (2 Cor. 3) and not just certain categories of the law. But in another sense the question is wrong, for Christ's claim (Mt. 5:18-20) is that all of Moses is to be continually taught and observed-only, in the new form He gives it. It is all of the law that remains, but it is to be obeyed as interpreted by Christ.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Emlive08	8	servings

INGREDIENTS

1	tb	Olive oil
1	c	Chopped onions
		Salt; to taste
		Freshly-ground white pepper; to taste
		Freshly-ground black pepper; to taste
6	c	Seafood stock
1	ts	Chopped garlic
1	lb	Arborio rice -; (2 cups)
2	lb	Assorted Mediterranean shellfish and
		Seafood
1	tb	Butter
1/4	c	Heavy cream
1/2	c	Freshly-grated Parmigiano-Reggiano cheese
3	tb	Chopped green onions; green part only
2	tb	Finely-chopped fresh parsley leaves

INSTRUCTIONS

In a large saute pan, over medium heat, heat the oil. Add the onions.
Season with salt and pepper, and cook, stirring. Saute until the onions are
slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture
to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add
the rice and simmer for 12 minutes, stirring constantly. Clean, trim and
dice the shellfish and seafood. Season the seafood with salt and pepper and
add to the rice. Continue to cook for 6 minutes. Stir in the butter, cream,
cheese, and green onions. Simmer for 2 minutes, stirring constantly. Remove
from the heat. Spoon the risotto in the center of each shallow bowl.
Garnish with parsley. This recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B78)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-09-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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