WHITE SEAFOOD RISOTTO

1 1/2 cups extra-dry vermouth or white wine
2 large bay leaves
1/2 pound shrimp, shelled and deveined
1/2 pound bay or sea scallops, halved
1/2 pound fillet of sea bass
3 to 4 cups chicken broth
1/2 cup finely minced white onion
2 cloves garlic, minced
4 teaspoons extra-virgin olive oil
1 1/2 cups Arborio rice
1/3 cup freshly grated Parmesan cheese

In a large pot, bring wine to a boil over medium heat. Add bay leaves and shrimp; cook 1 minute.

Add scallops; cook together 45 seconds, then remove shrimp and scallops.

Add sea bass; cook 3 minutes and remove. Drain liquid, discarding bay leaves, into large measuring cup and add enough broth to yield 4 1/2 cups; set aside.

Finely mince fish, shrimp and scallops; refrigerate.

In large pot, saute onion and garlic in oil over medium heat until softened.

Add rice and stir to coat with oil.

Meanwhile, in a separate pot, bring broth-wine mixture to a boil. Carefully pour 2 cups of broth into pot with rice and cook, stirring regularly, until most liquid is absorbed. Repeat, adding 1 cup warm liquid at a time until all of it is absorbed and rice is desired texture.

Add all seafood and cheese; stir well for 30 seconds. Remove from heat, cover pot and let stand 10 minutes before serving.

Servings: 6
Source: New York Daily News, 1-8-98