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Seafood Risotto

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Seafood Risotto

Ingredients

  • 2 quarts fish stock, low-sodium fish broth, or clam juice
  • 1/4 cup olive oil, plus more for drizzling
  • 4 anchovy fillets, finely chopped
  • 1 medium yellow onion, finely chopped
  • 2 cups arborio or carnaroli rice
  • 1 cup dry white wine
  • kosher salt
  • freshly ground black pepper
  • 1/2 pound scallops
  • 1/2 pound small shrimp (about 20), peeled and deveined, shells reserved
  • 1/2 pound cleaned calamari, cut into 1/2-inch rings but tentacles left whole
  • vegetable oil
  • 1 cup frozen peas, thawed
  • 1/4 cup coarsely chopped fresh italian parsley leaves
  • finely grated zest of 1 medium lemon
  • juice of 1/2 medium lemon, plus more as needed
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Published 2014-09-09 14:38:15 (2 years ago).

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