White Seafood Risotto

White Seafood Risotto 1 1/2 cups of extra-dry vermouth or white 2 large bay leaves 1/2 pound of shrimp; shelled and deveined 1/2 pound of bay or sea scallops; halved 1/2 pound fillet of sea bass 3 cups of Chicken broth, up to 4 cups 1/2 cup of finely minced white onion 2 Cloves garlic, minced 4 teaspoons of extra-virgin olive oil 1 1/2 cups of Arborio Rice 1/3 cup of Freshly grated Parmesan

In a large pot, bring wine to a boil over medium heat. Add bay leaves and shrimp; cook 1 minute. Add scallops; cook together 45 seconds, then remove shrimp and scallops. Add sea bass; cook 3 minutes and remove. Drain liquid, discarding bay leaves, into large measuring cup and add enough broth to yield 4-1/2 cups; set aside. Finely mince fish, shrimp and scallops; refrigerate. In large pot, sauté onion and garlic in oil over medium heat until softened. Add rice and stir to coat with oil. Meanwhile, in a separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of broth into pot with rice and cook, stirring regularly, until most liquid is absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is absorbed and rice is desired texture. Add all seafood and cheese; stir well for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before serving. Serves 6.

Formatted by Lynn Thomas dcqp82a@prodigy.com.

Source: New York Daily News 1-8-98. Lynns notes: Made this 1-12-98; used swordfish for the sea bass and added 2 more cloves of garlic and garnished with chopped green onion. This was a delicious dish and would be good for Valentines day.

Recipe by: New York Daily News 1-8-98 Posted to TNT Recipes Digest, Vol 01, Nr 934 by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Jan 13, 1998