- 2
Ingredients
- 4 cups fish stock or broth
- 2 ounces onion ( 1/2 cup chopped)
- 3 teaspoons olive oil
- 2 large cloves garlic
- A couple of sprigs fresh oregano to yield 1 tablespoon chopped
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1 16-ounce can no-salt-added
- whole tomatoes
- 1/8 to 1/4 teaspoon hot red-pepper flakes
- Few sprigs parsley to yield 1 tablespoon chopped
- 8 ounces shucked oysters or clams
- 4 ounces peeled cooked shrimp
- 1/8 teaspoon salt
- Freshly ground black pepper to taste.
Preparation
Step 1
Heat stock until it is very hot, and keep hot.
Chop onion.
Heat nonstick pan until it is hot; reduce heat to medium; add 2 teaspoons olive oil, and saute the onion until it softens.
Meanwhile, mince the garlic, and wash and chop the oregano.
Add the rice to the onion, and stir until the rice is well coated.
Add the wine, and stir until it cooks away, about 2 minutes.
Heat the remaining 1 teaspoon of oil in a nonstick pan, and saute the garlic for 30 seconds. Add the tomatoes, without the liquid, squeezing them to break them up. Add the oregano and hot red-pepper flakes, and cook over medium heat until most of the liquid has evaporated.
Add about a cup of the simmering fish broth to the rice, and cook over medium-high heat, stirring often, until the broth is absorbed. Continue adding broth as it is absorbed into the rice, while stirring.
When the rice is almost firm, wash and chop the parsley.
Drain the oysters or clams, add to the tomato mixture and cook 1 to 2 minutes, depending on the size of the seafood.
Cut up the shrimp into halves or quarters, and stir in. Then, stir the seafood mixture into the risotto, and season with salt and pepper.
Top with parsley, and serve.