Total Calories: 639
1 Prepare the broth, if necessary. Put 3 tablespoons oil with the garlic and parsley into a wide heavy saucepan. Cook over medium heat, stirring occasionally, until the garlic is softened and golden, about 2 minutes. Add all the seafood, salt to taste, and red pepper and cook, stirring until the calamari are just opaque, about 5 minutes.
2 With a slotted spoon, remove the seafood to a plate. Add the chicken broth to the pan and bring to a simmer. Keep the broth over very low heat while cooking the risotto.
3 In a wide heavy saucepan, over medium heat, cook the onion in the remaining 3 tablespoons of the oil until golden, about 10 minutes.
4 Add the rice and cook, stirring with a wooden spoon, until hot, about 2 minutes. Stir in the wine. Cook until most of the liquid is absorbed. Add 1/2 cup of the hot broth and stir until the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking, stir in the tomato, and salt to taste.
5 Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time is 18 to 20 minutes.
6 Add the seafood to the pot and cook 1 minute more. Remove the risotto pan from the heat. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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