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  "title": "Seafood Risotto Recipe",
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      "title": "Seafood Risotto using RiceSelect® Arborio Rice",
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  "difficulty": "medium",
  "prepTime": 25,
  "cookTime": 50,
  "totalTime": 75,
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}

Ingredients

Instructions

  1. In saucepan of boiling water, cook sea kelp (if using) for 2 minutes; strain and set aside.
  2. Discard any clams with cracked shells or that do not close when tapped. Heat oil in saucepan set over medium heat; cook half of the garlic and red pepper flakes for 1 to 2 minutes or until fragrant. Stir in 1 cup water and bay leaves; bring to boil. Add clams; reduce heat to medium. Cover and steam for 5 to 7 minutes or until clams open. Discard any clams that do not open. Using slotted spoon, transfer clams to bowl and set aside.
  3. Pour broth into saucepan with steaming liquid; bring to simmer. Reduce heat to low to maintain heat.
  4. Pat scallops dry with paper towel; and season with pinch of salt and pepper. Heat 2 tbsp butter in large high-sided skillet set over medium-high heat until almost smoking. Cook scallops for about 2 minutes or until golden brown crust forms. Turn and cook for about 1 minute or until golden brown on both sides (do not overcook). Transfer to plate.
  5. Reduce heat to medium. Melt remaining butter in skillet; cook shrimp for 1 to 2 minutes per side or until starting to curl. Transfer to plate. Stir in onions, fennel, thyme and remaining garlic; cook for 3 to 5 minutes or until tender. Stir in rice, and remaining salt and pepper; cook for 2 to 3 minutes or until rice is well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
  6. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice is tender, about 20 minutes.
  7. Stir in calamari; cook for 1 minute. Stir in clams, shrimp and scallops; cook for 1 to 2 minutes or until heated through and calamari starts to curl (do not overcook calamari).
  8. Stir in parsley, half of the lemon zest, and lemon juice. (If risotto is dry, stir in enough broth or water for desired consistency.) Garnish with remaining lemon zest and reserved sea kelp.