Portofino Shellfish Risotto

Ingredients

4 ounces Butter

Salt to taste

1 clove garlic

1 pound mixture of fresh shelled & diced shrimp, squid (small fresh or canned),

Heat oil and 1 ½ oz. Butter in large skillet, and add finely chopped garlic; brown 1 minute, then add seafood.

Allow to brown 3 minutes, and add chopped tomatoes, salt, pepper, and sugar. Cook 10 minutes.

Melt 1 oz. Butter in saucepan and add chopped onion. Allow to brown until transparent, then add rice.

Stir for a few minutes; sprinkle with wine and let evaporate.

Add boiling broth and continue cooking over low heat, covered, stirring occasionally, for 20 minutes.

Take from heat and season with ¾ cup of the seafood sauce and the remaining butter.

Fold in well and serve topped with the remaining sauce.

2.0

Sunday, June 5, 2011 - 6:15pm

Batya