New York City Chefs Daily Recipe for 10/05/2001 : Recipe for Seafood Risotto
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Seafood Risotto recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/05/2001 : Recipe for Seafood Risotto
"Seafood Risotto"

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"As we graze it grows"

1/4 tablespoon sunflower oil
1 onion, chopped
2 garlic cloves, crushed
1 cup Arborio rice
7 tablespoons white wine
6 1/4 cups hot fish stock
12 ounces mixed seafood, such as
mussels, squid rings, raw prawns, or clams
Grated rind of 1/2 lemon
2 tablespoons tomato puree
1 tablespoon chopped fresh parsley
Salt and ground black pepper

Heat the oil in a heavy based pan, add the onion and garlic and cook until soft.  Add the rice and stir to coat the grains with oil.  Add the wine and cook over a moderate heat, stirring, for a few minutes until absorbed. Add 1/4 pint, 2/3 cup of the hot stock and cook, stirring constantly, until the liquid is absorbed by the rice. Continue stirring and adding stock in 1/4 pint, 2/3 cup quantities, until half is left.  This should take about 10 minutes.  Stir in the seafood and cook for 2 to 3 minutes. Add the remaining stock as before, until the rice is cooked.  It should be quite creamy and the grains al dente. Stir in the lemon rind, tomato puree and parsley.  Season with salt and pepper and serve warm.
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