Shrimp and Bay-Scallop Risotto with Mushrooms

Shrimp and Bay-Scallop Risotto with Mushrooms
Photo by © Melanie Acevedo

Ingredients

  • 1 teaspoon salt
  • ½ pound bay scallops
  • ½ pound medium shrimp, shelled
  • 4 cups canned low-sodium chicken broth or homemade stock
  • 4 cloves garlic, minced
  • 1 tablespoon butter
  • 2/3 cup boiling water
  • + 7 more ingredients
    • 1 tablespoon olive oil
    • ½ pound mushrooms, cut into thin slices
    • 2 cups bottled clam juice
    • 1 ¼ cups arborio rice
    • 1 onion, chopped
    • ½ ounce dried porcini or other dried mushrooms
    • ¼ cup dry white wine

1. In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes. Remove the mushrooms and strain their liquid into a medium saucepan through a sieve lined with a paper towel. Rinse the mushrooms well to remove any remaining grit and chop them. Add the broth and ...

View full recipe at My Recipes

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