The Italian Grandmother
Home of Nonni's Kitchen
Seafood Risotto
Source: Chef Gerald Cox - Castaldi's, Norfolk, Virginia
Ingredients:
9 ounces precooked rice
2 ounces oil
3 scallops
5 shrimp (26-30)
1 teaspoon green onion
1 tablespoon mushrooms, sliced
1 teaspoon sun-dried tomatoes
1 teaspoon seafood seasoning
6 ounces clam juice
1 tablespoon Romano cheese
1 teaspoon garlic butter
Directions:
In hot saute pan, place oil, shrimp, scallops, sun-dried tomatoes, green onions, mushrooms. Saute until shrimp and scallops are half cooked. Add precooked rice with 6 ounces of clam juice, Romano cheese, and garlic butter. Stir frequently until rice has absorbed all the juice. Place on large dinner plate and serve.