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Risotto Pescatore

  • 1 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 tbsp extra virgin olive oil
1 tbsp onions - chopped
1 tsp garlic - chopped
½ tsp red pepper - crushed
4 fresh mussels in shell - washed well
¼ cup dry white wine
1 cup chopped canned Italian plum tomatoes w/juice
½ cup fish stock
2 medium squid - cleaned and sliced
2 oysters
2 shrimp - peeled and deveined
1 oz trout fillet
2 sea scallops
2 sprigs Italian parsley
1 sprig fresh oregano leaves
1 cup Basic Risotto
½ tsp salt
pinch white pepper
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In a skillet, heat the olive oil over a medium heat. Saute the onions, garlic and red pepper until blond. Add mussels and clams and cook, agitating the pan. As they open, remove them to a bowl of warm, salted water. Clean out the sand inside the shells. Drain the water and set shellfish aside. Add wine, tomatoes and fish stock to the skillet and bring to a boil. Add other seafoods, parsley and oregano, and return to a boil. When all the seafoods are cooked, stir in the risotto. Return the mussels and clams to the pan and warm through with the sauce. Add salt and pepper to taste.

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