*  Exported from  MasterCook  *

                             Seafood Risotto

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Grains

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       mussels, scrubbed and debearded
   1      cup           dry white wine, preferabley Italian
     3/4  cup           water
   1      clove         garlic -- peeled and halved
     1/2  pound         small shrimp -- shelled and deveined
     1/2  pound         scallops -- * see note
   1      8 oz bottle   clam juice
   1      tablespoon    olive oil
   1      tablespoon    butter
     1/2  teaspoon      dried thyme -- or
                        dried oregano
   1 1/2  cups          Arborio rice
   2      tablespoons   minced fresh parsley
     1/3  cup           grated Parmesan cheese (up to 1/2 c)
                        salt -- if needed

* If using sea scallops, cut them into 1/2" dice.  Bay scallops can
  be cooked as is.

Place the mussels, wine, water, and garlic in the cooker, and set
(but do not lock) the lid in place.  Steam over high heat until the
mussel shells open, about 3 to 4 minutes.  Remove the mussels to a
platter with a slotted spoon, and add the shrimp to the liquid in the
cooker.  Cook over medium heat while stirring for 30 seconds.  Add
the scallops and cook an additional 30 seconds.  Remove the shrimp
and scallops with a slotted spoon and set on another platter.  Once
the mussels have cooled slightly, remove and discard the shells.
Place the mussels with the cooked shrimps and scallops.  Cover the
platter loosely with plastic wrap, and set aside.

Leaving behind any sediment that has fallen to the bottom of the
cooker, carefully pour the cooking liquid into a large measuring cup.
Pour in the clam juice and enough water to equal 3 1/2 cups of
liquid.  Set aside.

Rinse and thoroughly dry the cooker.  Heat the oil and butter in the
cooker.  Saute the onions, stirring frequently, until soft but not
brown, about 2 minutes.  Stir in the thyme and rice, making sure to
coat the rice thoroughly with the fat.  (The risotto can be prepared
up to this point and left to sit in the pot until shortly before
needed.)

About 10 minutes before serving the risotto, stir in the reserved 3
1/2 cups of liquid. (Watch for sputtering if the oil is hot.)  Lock
the lid in place and over high heat bring to high pressure.  Adjust
the heat to maintain high pressure and cook for 6 minutes.  Reduce
pressure with a quick release method.  Remove the lid, tilting it
away from you to allow any excess steam to escape.

Taste the rice, and if it's not sufficiently cooked, add a few
tablespoons of water as you stir.  Cook over medium heat until the
additional liquid has been absorbed and the rice is desired
consistency, another minute or two.  When the rice is ready, stir in
the parsley, Parmesan, and cooked seafood.  Add salt to taste and
serve immediately.

serves 6 as an appetizer, 4 as a main course

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