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Old 08-16-2009, 11:26 AM   #11
Master Chef
Join Date: Jul 2006
Location: Metro New York
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I often make seafood risotto (albeit never in a slow cooker) and I never cook the seafood with the rice at all. A bit of clam juice or seafood stock adds the briny flavor to the rice, and I sear the (usually) shrimp and scallops separately in a sauté pan and top the risotto with them.

No cheese in seafood risotto..... not ever. browned crumbs for a topping, if you like.

Wine is the food that completes the meal.
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Old 08-16-2009, 12:39 PM   #12
Join Date: Aug 2009
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Cook the fish separate, once you brown, or bake the fish take the pan and deglace with some white whine or fish stock, use this in the risotto for extra flavor

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