Calamari & Seafood Risotto

Name: Calamari & Seafood Risotto
Ingredients: 1 onion, unpeeled and quartered through the root end; 1 carrot, cut into 2-inch lengths; 2 bay leaves; ½ teaspoon salt; Shells from 1/2 pound of shrimp (see below); 2 cups bottled clam juice; 1 (14.5-ounce) can drained; 5 tablespoons; 1 onion, diced fine; Salt; 2 cups; Small pinch saffron threads; 1 cup dry white wine; ½ pound small shrimp (about 40 per pound), shells (including tails) removed and reserved; ½ pound small bay scallops; ½ pound squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole; ¼ cup roughly chopped fresh basil leaves

www.towndock.com

Calamari and other seafoods blend for this perfect seafood-centric risotto from our friends at America's Test Kitchen.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.towndock.com.

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Ingredients

1 onion, unpeeled and quartered through the root end
1 carrot, cut into 2-inch lengths
2 bay leaves
½ teaspoon salt
Shells from 1/2 pound of shrimp (see below)
2 cups bottled clam juice
1 (14.5-ounce) can drained
5 tablespoons
1 onion, diced fine
Salt
2 cups
Small pinch saffron threads
1 cup dry white wine
½ pound small shrimp (about 40 per pound), shells (including tails) removed and reserved
½ pound small bay scallops
½ pound squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles left whole
¼ cup roughly chopped fresh basil leaves