I serve most risottos as a side dish, but this is an entrĆ©e-style risotto. With a fresh green salad and a glass of crisp Pinot Grigio, this is one of my favorite light suppersāand itās based on leftovers!
Recipe information
Yield
2 main-course servings
Ingredients
1/2 recipe Basic Risotto (page 128)
1/2 cup (or more) chicken broth
1 to 2 cups grilled scallops and squid, from Grilled Seafood Salad (page 143)
2 tablespoons chopped fresh flat-leaf parsley
Preparation
In a heavy, medium-size saucepan, stir the risotto and 1/2 cup of broth over a medium flame until the mixture is heated through. Add the grilled scallops and squid and any additional broth to loosen slightly. Continue cooking the risotto, stirring gently to avoid breaking up the scallops, until the seafood is just heated through. Stir in the parsley. Transfer the risotto to serving bowls and serve immediately.
Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright Ā© 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.
Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.
