Seafood Risotto

Name: Seafood Risotto
Yield: 4
Ingredients: 1 tablespoon of olive oil; 1 medium onion, diced; 1 cup of Arborio rice; 2 tablespoons of grated Parmesan cheese; 1 3/4 cups of chicken broth; 300g of cleaned mussels; 120g of scallops without shells; 500g of clams in their shells or 200g of cooked clams without shells; 1/4 cup of chopped parsley; Salt and black pepper to taste

1
1 tablespoon of olive oil
2
1 medium onion, diced
3
1 cup of Arborio rice
4
2 tablespoons of grated Parmesan cheese
5
1 3/4 cups of chicken broth
6
300g of cleaned mussels
7
120g of scallops without shells
8
500g of clams in their shells or 200g of cooked clams without shells
9
1/4 cup of chopped parsley
10
Salt and black pepper to taste

Ingredients

1
1 tablespoon of olive oil
2
1 medium onion, diced
3
1 cup of Arborio rice
4
2 tablespoons of grated Parmesan cheese
5
1 3/4 cups of chicken broth
6
300g of cleaned mussels
7
120g of scallops without shells
8
500g of clams in their shells or 200g of cooked clams without shells
9
1/4 cup of chopped parsley
10
Salt and black pepper to taste

Directions

1
Combine the olive oil with the onion in a warm saucepan
2
Cook over high heat for 1 minute
3
Add the rice, cheese, and broth
4
Cover and cook over high heat for 6-8 minutes or until the broth simmers
5
Add the mussels and scallops, cover again, and cook over medium heat for 5 minutes
6
Mix well to check seasoning
7
Place the clams on top of the rice, cover, and cook over high heat for 5-9 minutes, until the clams open
8
Let it rest, covered, for 5 minutes
9
To serve, divide the risotto among four shallow bowls and sprinkle with parsley
10
Serve immediately
11
Note: If using cooked clams without shells, cook for only 1 minute over high heat
12
This seafood risotto can be made either with mussels or scallops.