*  Exported from  MasterCook  *
                              Seafood Risotto
 Recipe By     : Cooking Live Show #CL8859
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      cups          chicken stock
    4      tablespoons   unsalted butter
    3      tablespoons   olive oil
    2      medium        onions -- finely chopped
    2      cups          arborio rice
      1/3  cup           white wine
    1                    red bell pepper -- seeded and cut
                         -- into one large
                         -- piece
    3                    ripe plum tomatoes
      1/3  pound         shiitakes
    1      pound         large shrimp -- shelled
      1/2  pound         scallops or clams in the shell
      1/4  cup           grated parmesan cheese
 In a large saucepan heat the chicken stock to a boil. Reduce heat and simmer un
 til ready to use.
 In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over
  moderate heat. Small children can help by taking paper off butter, cutting 2 t
 ablespoons with butter knife, and dropping it into the pot. Small children shou
 ld be highly supervised over each step that involves any type of gadget or work
 ing near a heat source.
 Add half of the onions to the pot and cook until clear, about 5 to 8 minutes. I
 f you have older children, they can begin wiping off the shiitake caps with a d
 amp cloth, removing the stems, cutting off the end, slicing the stems lengthwis
 e and then slicing the caps.
 Add the rice to the onions and stir to coat. Small children can do this well on
 ce they practice and learn a controlled stirring motion. “Slow and steady” can 
 be repeated until they get the hang of it.
 Add 1/3 cup white wine and stir until completely absorbed. Constant stirring wi
 ll be required from here on out to make a good risotto. Have the children equip
 ped with a long handled ladle and a deep oven mitt carefully dip the ladle into
  the broth and pour it into the rice. Stir continuously until the stock is abso
 rbed. Repeat over and over using as much stock as necessary until the rice is c
 ooked through but not mushy. The risotto should be creamy, slightly soupy but n
 ot watery.
 Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive
  oil until melted. Add the other half of the chopped onion and stir to coat. Ha
 ve the children cut the red pepper with table knives into strips and then cross
 wise into small even squares. Add the diced pepper to the onion and stir to com
 bine. Add the tomatoes and stir to combine. Add the shiitakes and cook until an
 y liquid evaporates. Add the fresh seafood and cook until just done.
 Stir the sauteed seafood and vegetables into the pot of risotto. Grated Parmesa
 n can be stirred into the risotto or served on top at the table. Cover until re
 ady for service.
 Yield: 4 servings
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