RISOTTO w/SHRIMP, CLAMS & SCALLOPS

By BobD

Ingredients

• 2 large onions, finely chopped
• 2 tablespoons olive oil
• 1 pint shucked oysters or clams, liquid reserved
• 5 to 6 cups chicken or fish stock
• 1 cup dry white wine
• 2 cups Arborio or vialone rice
• 2 tablespoons fresh thyme leaves
• 1/4 teaspoon saffron (optional)
• 1 pound shrimp, cooked or raw, shelled and deveined
• 1/2 pound scallops
• Salt and pepper to taste

Details

Servings 4
Adapted from query.nytimes.com

Preparation

Step 1

1.Saute onions in hot oil in heavy-bottomed pot large enough to hold all ingredients.

2.Meanwhile, drain liquid from oysters or clams and add to the stock. Heat mixture and keep warm.

3.When onions are soft, add wine and cook over high heat until liquid has evaporated.

4.Add rice and cook, stirring, until rice is coated.

5.Add about a cup of the simmering stock to the rice along with the thyme and saffron and cook over high heat, stirring often, until the liquid has been absorbed. Repeat process, adding the liquid as it is absorbed into the rice, stirring almost continuously. You may not need all the liquid.

6.If using clams and they are large, cut in halves or thirds. If scallops are large, cut in half. If shrimp is uncooked, add along with oysters, clams, and scallops to risotto about three minutes before it is ready. Add salt and pepper, stir and continue to cook.

7.If shrimp is cooked and large, cut in halves or thirds. Add one minute before risotto is ready, just long enough to heat through.

Frisee With Pine Nuts

6 to 8 ounces frisee or curly endive

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons toasted pine nuts.

1.Wash, dry and break up greens.

2.Whisk oil and vinegar in a salad bowl and add greens. Sprinkle with pine nuts.

Yield: 4 servings.