(Makes 8 entrees or 12 appetizers)
This recipe comes from Caffe Aldo Lamberti
2 lbs. Italian rice
1 oz. whole butter
2 oz. olive oil
6 oz. chopped onion
2 ea. cloves garlic sliced
1 1/2 c. chablis
6 c. clam stock
6 c. water
1/2 lb. chopped plum tomato
1/2 lb. chopped yellow tomato
1/8 tsp. crushed red pepper flakes
1/2 lb. ea. calamari, scallops, rock shrimp, clams, firm flesh fish
1 lb. mussels
2 oz. chopped parsley
Place stock and water in 3 qt. stock pot and bring to boil. Separately in another 3 qt. stock pot sauté onions in butter and oil till wilted, then add garlic and sauté without browning till wilted and aromatic. Add rice and stir to coat with oil. Add wine and half the stock-water mixture. Cook over high heat and stir frequently.
Meanwhile, cook all the seafood in order of sequence, one at a time in stock until just done. Remove each with a slotted spoon before adding the next, and reserve for addition to the rice when it has thoroughly cooked.
Note, as the rice cooks you will need to add additional stock to prevent burning. The rice absorbs the liquid and will surely stick, so stir it frequently. By the time you have cooked all of the seafood, the rice will need the remainder of the stock. Add it all and test for doneness while the last stage of cooking continues.
Rice is always served al dente so be careful not to overcook it. As soon as the rice is ready, add all the seafood and blend together, with chopped parsley.