Seafood Risotto | Risotto Recipe | RiceSelect®

Ingredients

• 2 oz fresh sea kelp or soaked dried kelp, thinly sliced (optional)
• 2 lb littleneck clams
• 1 Tbsp olive oil
• 4 cloves garlic, minced and divided
• ¼ tsp red pepper flakes
• 1 cup water
• 2 bay leaves
• 4 cups fish broth
• 6 sea scallops
• ½ tsp salt, divided
• ½ tsp pepper, divided
• ¼ cup butter, divided
• 12 large shrimp, peeled and deveined, tail on
• 1 large onion, diced
• 1 Tbsp fresh fennel fronds, chopped
• ½ bulb fennel, diced
• 1 Tbsp fresh thyme, finely chopped
• 1 cup RiceSelect® Arborio Rice
• 1 cup dry white wine
• 2 calamari, sliced into ¼-inch thick rings
• 2 Tbsp fresh parsley, finely chopped
• 2 tsp lemon zest, divided
• 2 Tbsp lemon juice