Seafood Risotto

Name: Seafood Risotto
Ingredients: 1 12 cups diced onions; 2 tablespoons finely minced garlic; 3 tablespoons olive oil; 2 cups arborio rice; 1 12-2 quarts chicken stock; 1 34 lbs crabmeat or 1 34 lbs scallops or 1 34 lbs shrimp; 2 -3 cups chopped Italian plum tomatoes; 6 canned artichoke hearts, quartered; 3 tablespoons lemon zest; 2 tablespoons lemon juice; 8 basil leaves, chopped; 14 cup chopped parsley; salt and pepper

13 ingredients

8 steps

Ingredients

1 12 cups diced onions
2 tablespoons finely minced garlic
3 tablespoons olive oil
2 cups arborio rice
1 12-2 quarts chicken stock
1 34 lbs crabmeat or 1 34 lbs scallops or 1 34 lbs shrimp
2 -3 cups chopped Italian plum tomatoes
6 canned artichoke hearts, quartered
3 tablespoons lemon zest
2 tablespoons lemon juice
8 basil leaves, chopped
14 cup chopped parsley
salt and pepper

Directions

1

Saute onion and garlic in oil.
2

Stir in rice and cook, stirring, 2-3 minutes.
3

Heat chicken broth to just boiling.
4

Reduce heat and keep warm.
5

Add broth to rice, 1/2 cup at a time, stirring constantly until broth is absorbed before adding the next 1/2 cup.
6

Continue until the rice is al dente and creamy in texture, 20-25 minutes.
7

Stir in remaining ingredients, except salt and pepper, cook, stirring until seafood is cooked, about 5 minutes.
8

Season to taste with salt and pepper.