Risotto with Crab and Shrimp (Risotto Al Granchio E Gamberi)

williams-sonoma.com

maryann

2 large garlic cloves, finely chopped

3 Tbs. chopped fresh flat-leaf parsley

6 Tbs. olive oil

½ lb. shrimp, peeled, deveined and each cut

into 4 or 5 pieces

Salt and freshly ground pepper, to taste

6 cups chicken or fish broth or water

1 yellow onion, finely chopped

2 cups medium-grain rice such as arborio,

vialone nano or carnaroli

½ cup dry white wine

2 tomatoes, peeled, seeded and chopped

(about 1 cup)

½ lb. fresh-cooked crabmeat, picked over to

remove any shell fragments

Directions at williams-sonoma.com

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