seafood risotto

prep time: tbd
cook time: tbd
servings: tbd

ingredients:
2 1/2 cups water
2 8-ounce bottles clam juice
6 tablespoons olive oil
1 cup finely chopped shallots
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1 14.5-ounce can italian-style stewed tomatoes
seafood of your choice
3 garlic cloves - minced
2 tabelspoons finely chopped parsley

steps:
1. combine water and clam juice in medium saucepan. bring to simmer. keep warm over low heat.

2. heat 3 tablespoons oil in heavy large saucepan over medium heat. add shallots; saute until light golden, about 4 mintues. add rice; saute 2 minutes. add wine; stir until liquid is absorbed, about 2 minutes. add stewed tomatoes; cook until liquid is absorbed, about 3 minutes.

3. add 1 cup clam juice mixture to rice. simmer until liquid is absorbed, stirring often. continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often , about 25 minutes.

4. heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. add seafood and garlic and saute until warmed through. mix seafood into rice. cook 3 minutes longer.

5. remove risotto from heat. season to taste with salt and pepper. transfer to serving bowl. sitr in chopped parsley and serve.

- unknown.