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Lemon Seafood Risotto
September 12, 2010

Wow, Kelcampbell was tough! I thought it came out pretty well. I used left over broth from a clambake, flavored with corn, sauage & potatoes (well-strained using cheesecloth), and I didn't have wine, so I used beer. It tasted great. It's certainly not like a traditional risotto, so be flexible. Keep stirring. I added the shrimp last, since it was already pre-cooked (like most shrimp nowadays), But it all worked just fine. My main tip would be to cook it long and slow after you've added the rice & broth. My total cooking time was more like 90 minutes. I'll make it again.

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