In a large saute pan over medium heat heat the oil. Reduce heat and simmer until ready to use. In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat. With this version containing seafood there s just enough for two healthful portions. This seafood recipe uses clams and leftover salmon but the seafood variations are endless.
Just get your broth going in one pan and your rice in another and slowly combine. In a large saucepan over moderately low heat warm the olive oil. In a small saucepan warm the fish or vegetable stock. While the risotto is cooking brush the rest of the seafood with olive oil and grill for 3 4 minutes. Saute until the onions are slightly soft about 3 minutes.
Saute until the onions are slightly soft about 3 minutes. Just get your broth going in one pan and your rice in another and slowly combine. Leave a few pieces. In a large saute pan over medium heat heat the oil.
