Risotto with crab and shrimp (Risotto al granchio e gamberi) from Savoring Italy: Recipes and Reflections on Italian Cooking (Williams-Sonoma Savoring Series) by Michele Scicolone

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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

  • Rinshin on December 09, 2017

    Similar to Marcella Hazan's seafood risotto I love so much. Like hers, I changed it up somewhat. Instead of chicken stock, I used homemade seafood stock made with crab, lobster, and shrimp shells. Using the seafood based stock is what makes this risotto special. Increased the amount of tomatoes (14 oz can) and used quickly seared calamari instead of shrimp. Of all the risottos I make, I love this style of risotto best using various seafood and tomatoes. I add generous gratings of Parmesan always and that's needed here. Normally I feel I need other offerings besides risotto, but with this, all that's needed is a glass of wine.

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