recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some excellent
recipes and information. Well worth visiting.
you would like to visit his website <click
tbsp unsalted butter, divided
4 tbsp olive oil, divided
1 cup onion, finely minced
2 garlic cloves, minced
2 cups Arborio rice
4 - 5 cups fish stock
1/2 cup chopped Portobello mushrooms
1/2 lb small scallops
1/2 lb shrimp, peeled
1 - 2 lobster tails, cut into chunks
5 - 6 squid tubes, cut into rings
1/2 tbsp Kosher salt
1/4 cup parmesan cheese (optional)
a large Dutch oven, heat 3 tbsps butter and
3 tbsps olive oil.
onion and garlic. Cook on medium heat for 3
minutes, stirring continually.
rice. Turn heat up a little and toast rice slightly,
2 - 3 minutes.
reduce heat to medium to low.
another saucepan, sauté mushrooms in
1 tbsps olive oil, 1 - 2 minutes.
fish broth to mushrooms and bring to a slow
adding this broth, about 1 cup at a time, to
the rice. Stir regularly. Allow the rice to
absorb the liquid before more broth is added.
This should take 25 - 30 minutes.
adding the last cup of broth, add all of the
seafood, salt and pepper.
for about 5 minutes until all of the liquid
is absorbed and the seafood is cooked.
Remove from heat. Add 1- 2 tbsps butter and
parmesan cheese, if desired.
2001-2002 Sandra Laux