Recipes: Skillet Suppers

the recipes

september 2001

Skillet Suppers

Shellfish Risotto

(makes 4 servings)

1	pound (480 g) fresh mussels
1	pound (480 g) small clams
1/4	cup (60 ml) dry white wine
2	teaspoons olive oil
1	small onion, chopped
1	fennel bulb, top removed, cored, cut into julienne
1	red pepper, seeded, cut into julienne
1	cup (180 g) Arborio rice
3	cups (720 ml) fish or shrimp stock*
4	ounces (120 g) shrimp, shells removed, deveined, each cut into 3 pieces
	freshly ground pepper
1/4	cup (16 g) chopped flat leaf parsley

*available in gourmet shops and some supermarkets

Clean the mussels and clams with a brush. Purge the clams in cool water to remove sand. Just before cooking, remove the beards from the mussels.
In a covered skillet bring the wine to a simmer. Add the mussels and clams. Cover and simmer until they open; discard any that do not open after 5 minutes. Remove the shellfish to cool; strain the wine through a fine sieve. Set aside.
When the shellfish are cool enough to handle, shell the mussels and clams. Set aside.
Place the oil in a deep, nonstick pan over moderate heat. Add the onion and sauté for 3-4 minutes until wilted. Add the fennel and red pepper, and sauté for another 2 minutes. Stir in the rice; thoroughly coat with the oil.
Heat the broth in a separate pot to a low simmer. While it is heating, add the reserved wine to the pan with the rice in it, and bring to a boil. When the wine is absorbed, add 1/2 cup of the hot broth. Allow it to absorb, stirring every so often. Continue to do this until the rice tastes almost done. Add the last 1/2 cup of broth you think you'll need, and then the shrimp.
When the rice is al dente, place the mussels and clams on the risotto to reheat. Stir in the pepper and parsley.
To serve, place in shallow soup plates and garnish with a bit of parsley.

Per serving:	390 calories (15% calories from fat), 29 g protein, 6 g total fat (1.1 g saturated fat), 52 g carbohydrates, 4 g dietary fiber, 80 mg cholesterol, 548 mg sodium, 1058 mg potassium
Diabetic exchanges:	3 very low-fat protein, 3 1/2 carbohydrate (3 bread/starch, 1 1/2 vegetable)

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