Risotto ala Pescatora (Seafood Risotto)


Yields 4 servings


12 oz arborio rice
1/2 C white wine
4 T olive oil
4 T chopped flat leaf parsley
5 oz fresh bay scallops
5 oz peeled and de-veined Mediterranean shrimps
6 oz sliced calimari
12 pcs scrubbed and de-bearded fresh mussels
12 pcs fresh clams
1/2 C dry white wine
2 cloves minced garlic
1 T curry powder
4 T olive oil
chicken or vegetable stock, warmed over low heat to taste salt and pepper

Los Angeles, CA,