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Seafood Risotto

cooking.nytimes.com
  • 45 minutes
  • Serves 4

INGREDIENTS

24

mussels

1 cup

chardonnay

2 tbsp

extra virgin olive oil

1/2 cup

shallots

2 tsp

ginger

1 cup

arborio rice

4 cups

fish stock

1 serving

salt and pepper

12

sea scallops

1/2 lb

shrimp

1 tbsp

butter

1 tbsp

chives