Shellfish risotto from The New Basics Cookbook (page 156) by Julee Rosso and Sheila Lukins

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

  • valbe on March 02, 2023

    I've made this several times over many years and it always turns out luxurious and tasty. I have never used the mussels - just shrimp and scallops. Tonight I used celery instead of fennel and at the end added some goat cheese as that was what was in the fridge!

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