Ingredients
- 1 package Seafood Mix*
- 1.5 cups Water
- 1 – 8 oz bottle Clam Juice
- 1 tbsp Olive oil
- 1/2 cup Shallots, Chopped
- 1 cup Arborio rice
- 1/4 cup White wine
- 1 tbspn Garlic, Chopped
- 1 tbspn Parsley, chopped
- 1 tbspn Lemon zest & lemon juice
- 1/4 tspn Honey
- 1/4 cup Parmesan, Shredded
Directions
Mix the water and clam juice in a small pot, bring to a simmer and keep warm.
Heat 1 tbsp oil in a second wide bottom sauce pot or pan.
Add the shallots and cook about 5 minutes.
Add the rice and coat in the oil then add the wine and stir and cook until absorbed.
Add the clam liquid about a half cup at a time all along stirring as the liquid is added until it is absorbed, then repeat until the liquid is all added to the rice.
Make sure that the risotto is done, is not too firm and does not get stuck in the teeth. If it is too firm a little more liquid will need to be added.
In a sauté pan cook the seafood and garlic over medium heat with a little salt and pepper for about 3 minutes.
Finally, add the seafood, parsley, zest, juice, honey and parmesan to the cooked risotto to finish the dish.
