Seafood risotto from Italian Classics by Cook's Illustrated Magazine

  • saffron
  • basil
  • bay leaves
  • carrots
  • bottled clam juice
  • canned tomatoes
  • Arborio rice
  • squid
  • scallops
  • shrimp
  • dry white wine
  • shrimp shells

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on October 03, 2014

    Very nice, though not spectacular. Maybe a tad bland. I used larger shrimp than called for and sea scallops instead of bay, so the seafood wasn't done after sitting off the heat for 6 minutes. I had to add a bit more liquid and cook it on the stove 3 additional minutes. Made the squid almost but not quite overdone, so that's a viable solution if you don't have the right size seafood, or you could cut up the shrimp and scallops.

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