Sensational Seafood Risotto For Winter's Cold

There is no better way to beat the winter cold than with some mouth-watering seafood risotto inspired straight from Venice — your family will love it from the first bite, trust me!

Ingredients

• 8oz Uncooked Shrimp

• 8oz Fresh Mussels

• 8oz Fresh Clams

• 2 Cloves of Garlic

• 1 Lemon, Sliced

• 2 1/2 Cups of Water

• 4oz Unsalted Butter

• 1 Tbsp. Olive Oil

• 1 Medium Onion Chopped Finely

• 1 1/2 Cup Risotto Rice

• 1/2 Cup Dry White Wine

• 8oz Prepare Squid Diced Small

• 4 Tbsp. Marsala

• Salt & Pepper

Step 1

Shell The shrimp, reserving the shelf, and cut a slit how long the back and remove and discard the dark veins, then set aside. Scrub the mussels and clams on the cold running water. Discard any damage or broken shellfish or does that do not shut immediately when sharply tapped. Wrap the shrimp shells in a square of cheesecloth and down gently with pestle for the side of a rolling pin, setting aside any liquid that may yield.

Step 2

Place to garlic, lemon, mussels, and clams in a large heavy bottom pan and add the cheesecloth wrapped shrimp shells and any reserved liquid. Four in the water covered tightly, and bring to a boil over high heat. Cook, shaking the pan frequently, for five minutes on sale – shellfish have opens. Discard any that remain close. Transfer the mussels and clams to a ball and string the cooking liquid through a cheesecloth-lined strainer into a measuring cup. Add water to the reserve liquid to make 5 cups.

Step 3

Pour this liquid into a clean pan. Bring to a boil, then reduce the heat and let it simmer gently.

Step 4

Melt 1 ounce of butter with the olive oil in another, heavy-bottom pan. Add the onions and half the parsley and cook over low heat, stirring occasionally, for five minutes, until softened. At the rice and cook, staring occasionally, for 2-3 minutes, until all the grains are code it and glistering. At the wine and cook, stirring constantly, until it has almost completely evaporated. Add a ladleful of The hot stock and cook, still stirring constantly, until all the stock has been absorbed. Continue cooking, staring and adding the stock, a ladleful at a time, for about 20 minutes, or until the rice is tender and all the liquid has been absorbed.

Step 5

About five minutes before the rice is ready, melt 2 oz. of the remaining butter in a heavy bottom pan. At the Square and cook, staring frequently, for three minutes, then at the reserve shrimp and cook for an additional 2-3 minutes, until the squid is opaque and the shrimps have change color. Stir in the Marsala, Bring to a boil, and cook until the liquid has evaporated. Stir the squid, shrimp, mussels, and clams until the rice, add the remaining butter and parsley, and season to taste with salt and pepper. Heat through briefly and serve immediately.