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In a large saute pan, over medium heat, heat the oil. Add the onions. Season with salt and pepper, and cook, stirring. Saute until the onions are slightly soft, about 3 minutes. Add the stock and garlic. Bring the mixture to a boil, reduce the heat to medium, and simmer for about 6 minutes. Add the

Recipe: Seafood Risotto Categories: Yield: 4 servings 5 tb Olive oil 125 g Squid; cleaned and sliced -- finely (4oz) 3 Garlic cloves; chopped -- finely 4 tb Chopped fresh parsley 175 ml Dry white wine; (6 fl oz) 125 g Peeled raw prawns; (4oz) 1 1 1/2 kilogr live mussels; -- prepared (3lb) 325 g

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show ...

Yield: 12 Servings 1 lb Unpeeled, medium-size fresh - shrimp 1/2 lb Fresh sea scallops 1 lb Fresh squid* 1 lb Fresh, unshelled mussels 1 lb Fresh, unshelled clams 6 Garlic cloves, minced 1/4 c Olive oil 1/2 c Dry white wine 1/4 c Lemon juice 4 Sprigs fresh thyme, finely - chopped 4 Sprigs fresh

450g/1lb prawns, shell on 36 small mussels 100g/4oz monkfish fillet, thinly sliced 50g/2oz squid, cleaned and thinly sliced For the Stock: 25ml/1fl oz olive oil 1 garlic clove, chopped 1 medium carrot, chopped 1 celery stick, chopped 1 small onion, chopped 1 small leek, chopped 1/4 red chilli,

Instructions Heat oil in large, heavy skillet. Saute onion and garlic over medium heat until soft. Add rice and saute until opaque, about 3 minutes. Add 1 cup broth and bring to a boil. Cover and simmer about 10 minutes or until liquid is absorbed. Add remaining broth and zucchini; cover and simmer
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Seafood Risotto Recipe