Squid and shrimp are irresistible when mixed with creamy risotto.

Ingredients

* 6 C. chicken broth
* 6 Tbs. olive oil
* 2 Tbs. chopped parsley
* 2 lg. garlic cloves, finely chopped
* 1/2 lb. squid, cut into 1/2-inch rings and tentacles halved through the base
* 1/4 lb. shrimp, shelled and deveined and cut into 1/2-inch pieces
* salt
* crushed red pepper
* 2 C. medium-grain rice
* 1/2 C. dry white wine
* 1 C. peeled, seeded and chopped tomatoes

Directions

Put 3 Tbs. oil with the garlic and parsley in a wide saucepan. Cook over medium heat, stirring, until the garlic is softened and golden, 2 minutes. Add all the seafood, salt and red pepper to taste, and cook for 5 minutes. With a slotted spoon, remove seafood and place on a plate. Add chicken broth to the pan and bring to a simmer. Keep broth over very low heat while risotto cooks.

In a wide, heavy saucepan, over medium heat, cook onion in 3 Tbs. oil until golden, 10 minutes. Add the rice and cook until hot, 2 minutes. Stir in the wine. Cook until most of the liquid has been absorbed. Add 1/2 C. hot broth and stir until the liquid is absorbed. Keep adding the broth 1/2 C. at a time, stirring after each addition. Adjust the heat so that the liquid simmers but the rice doesn't stick to the pan. About halfway through the cooking, stir in the tomato and salt to taste.

Use as much of broth as is needed so that the rice is tender and risotto is creamy. When ready, taste a couple grains to be sure. If broth runs out before risotto is done, use hot water. Cooking time usually runs between 18 and 20 minutes. Add the seafood to the pot and cook for another minute. Remove risotto pan from the heat and serve.

Serves 4-6.

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