Seafood Risotto With Leek Broth And Asparagus Stems Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Salt and freshly ground pepper

Leek broth

1 small Spanish onion, finely chopped

1/4 cup heavy cream

1 shallot, finely sliced

6 cups home made clam broth, not bottled

2 cups arborio rice

8 shrimp, Sauteed

2 tablespoons olive oil

3 tablespoons olive oil

2 lobster tails, roasted and split in half

4 scallops, sauteed

1 tablespoon finely chopped fresh tarragon

1 bay leaf

4 sprigs parsley

2 cloves garlic, finely chopped

1 tablespoon finely chopped parsley

1 pound asparagus, lightly oiled, seasoned and roasted until tender, cut into 2-inch pieces

1 large leek, washed and finely sliced up to light green part

1 tablespoon finely chopped fresh chervil

1 cup white wine

8 cups hot water, or clam broth

4 black peppercorns

12 mussels, steamed in wine with 3 sprigs parsley, 3 sprigs thyme, and 1 clove crushed garlic

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