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Clam And Shrimp Risotto

Serves: 6

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Clam And Shrimp Risotto recipe on the web!!


   _ tablespoons vermouth
   _ 7-ounce can clams minced, drained (reserve liquid)
   _ 4 1/2-ounce can shrimp tiny Alaskan, drained (reserve liquid)
   ___ cup butter real
   ___ cup green onions minced
   _ cup white rice short-grain Italian Arborio rice or medium grain rice
   _ cups chicken broth hot
   _ cup frozen green peas tiny
   _ tablespoons parsley minced fresh
   Salt and freshly ground pepper to taste
   Garnish:
   _ tablespoons parsley chopped fresh
   ___ cup parmesan cheese grated


Pour vermouth over clams and shrimp in small bowl; set aside. Melt butter in medium saucepan and stir in green onions; simmer for 3 minutes. Add rice and stir for 5 minutes until broth is nearly absorbed, about 10 minutes. Stir in additional 1/2 cup chicken broth; continue cooking, stirring until nearly absorbed and rice becomes creamy. Stir in reserved liquid from clams and shrimp. Cook, stirring; add 1/4 cup broth each time liquid has been absorbed. Add only as much liquid as rice will absorb. Meanwhile, cook peas in 2 tablespoons chicken broth for 3 minutes. stir clams, shrimp, and peas into rice; heat through. Add 2 tablespoons minced parsley, salt, and pepper to taste. Garnish with 2 tablespoons chopped parsley sprinkled on top just before serving. Pass the Parmesan cheese separately.


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