SEAFOOD RISOTTO ENJOY DAN:

                                SEAFOOD RISOTTO by CHEF DAN:

Serves 3

INGREDIENTS:

3-cups chicken broth

1-(8 Oz) bottle clam juice

2-teaspoons butter

1-bell pepper, finely chopped

1-garlic clove, smashed

1-cup uncooked risotto

1/8 EACH-teaspoon saffron threads, crushed, & OLD BAY Seasoning

1-tablespoon lemon juice

8-grape tomatoes, halved

1-(8 Oz) package shrimp

1/4-cup squid rings

1/2-cup bay scallops

1/4-cup yogurt

Sea salt & freshly ground black pepper to taste

Chopped freshly fresh parsley

DIRECTIONS:

1.   Bring broth & clam juice to a simmer in a saucepan.

2.   Keep warm over low heat.

3.   Melt butter in a skillet over medium-heat & when sizzling.

4.   Add bell pepper & garlic & sauté for 3- minutes.

5.   Add rice & saffron to the skillet & cook stirring for 30 seconds.

6.   Add saffron threads, Od Bay & lemon juice, stirring constantly.

7.   Add 1/2-cup broth mixture; cook 2 minutes or until liquid is nearly absorbed, stirring constantly.

8.   Add remaining broth 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (Total 20 minutes)

9.   Stir in tomatoes & cook 1 minute.

10  Stir in shrimp. squid & scallops; & cook 4 minutes.

11  Finely, vigorously stir in yogurt & parsley.

ENJOY DAN:                                                 WE STAND UP TO CANCER!!!