Greek Orzo Risotto with Seafood
Greek Orzo Risotto with Seafood Serves 6 Ingredients 1 cup fish stock, bottled clam juice, or water 1/2 pound medium shrimp, peeled and deveined 1 pound squid,
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Cooking tools:
- Dutch oven
- Skillet
- Mixing bowl
- Slotted spoon
- Tongs
- Wooden spoon
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Saucepan
- Stove
- Colander
- Serving bowl
Ingredients
- 1 cup fish stock, bottled clam juice, or water
- 1/2 pound medium shrimp, peeled and deveined
- 1 pound squid, cleaned, and cut into 1/2-inch rings, tentacles reserved
- 3 pounds fresh mussels, washed well
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, diced
- 3 cups orzo
- 1/2 cup dry white wine
- 2 1/2 cups boiling fish stock or bottled clam juice
- 3 cups boiling water
- 2 tablespoons capers
- 2 tablespoons chopped fresh dill
- 1 teaspoon freshly grated lemon zest
- 3 tablespoons ouzo
- Kosher salt
- freshly ground black pepper
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