3:53 PM 3/13/98

SEAFOOD RISOTTO

A creamy Italian rice mixture containing mussels, scallops, and
shrimp.

3 pounds mussels, scrubbed
2 garlic cloves, peeled and minced
4 tablespoons minced shallots
1 bay leaf
1/2 cup water
1/2 poound large, raw, unshelled shrimp
4 tablespoons unsalted butter
1 pound bay scallops
3 1/2 tablespoons lemon juice
1 small fennel bulb, trimmed dnd chopped fine (1 cup)
1 1/4 cups Arborio Italian rice*
Approximately 1 1/2 cups reserved shellfish stock
1 1/2 cups chicken broth
1 1/2-2 cups water
1/3 cup pine nuts, ligbtly toasted**
1/3 cup minced fresh parsley
Fresh-ground pepper

Put the mussels in a large, heavy, lidded kettle with half the garlic,
half the shallots, the bay leaf, and 1/2 cup water. Cover tightly,
bring to a simmer, and cook for 5 to 7 minutes, or until the shells
have opened wide and the mussel meat is firm and opaque. Discard any
mussels that fail to open. Set aside 8 to 12 smaller mussels for
garnish and remove the rest from their shells. Strain and reserve the
broth.
  Shell and devein the shrimp. Melt 2 tablespoons of the butter in a
large skillet, add the shrimp and scallops, sprinkle with 2
tablespoons of the lemon juice, and saute for 2 or 2 minutes, or just
until the shrimp turn pink and the scallops are cooked through. Remove
from the pan, add to the shelled mussels, and reserve. Add the pan
juices to the reserved mussel broth. (The dish may be prepared ahead
to this point.)
  Melt the remaining butter in the pan, add the fennel and the rest of
the garlic and shallots, and cook over low heat until the fennel is
tender, but do not brown. Add the rice and cook, stirring, until it
becomes transparent and then milky in color. Meanwhile, combine the
reserved shellfish broth, the chicken broth, and I1/2 cups water in a
saucepan and heat to simmering. Keep it hot on a back burner while you
cook, the rice.
  When the rice is opaque, add about 1/3 cup of the hot broth mixture.
Simmer gently, uncovered, stirring occasionally. Continue to add the
broth and water, 1/3 to 1/2 cup at a time, as the liquid in the pan is
absorbed. Keep the heat low so that it barely simmers. Cook until the
rice is tender and creamy but not gummy. This will take 30 to 40
minutes. Add hot water if additional liquid is required to complete
cooking the rice. When the rice is cooked, add the mussels, shrimp,
and scallops, and cook, stirring, for about a minute or until the
shellfish is reheated. Stir in the pine nuts, parsley, and remaining
lemon juice. Season with pepper and serve immediately. Garnish each
serving with a couple of unshelled mussels.

YIELD: 4 TO 6 SERVINGS

* If Italian rice is not available, substitute American short- or
medium-grain rice, but not long-grain.
**Spread in a pan and bake at 350 deg for 5 or 6 minutes.


SOURCE:  "Cuisine for All Seasons:  A Menu Cookbook" by Helen Hecht

btw, this takes awhile & I felt as if I had every strainer, collander,
pot & pan in my kitchen dirty & every inch of counter space used!!!
But, then, I AM a v. messy cook!
Judy
to e-mail me:  jcosler@mindspring.com

