Bayou Seafood Risotto

Ingredients 

Stock

• 48 ounce Chicken Broth
• 1 cup White Wine 
• 8 ounce Mushrooms, chopped
• 2 Carrots, chopped
• 2 stalks Celery, chopped
• 1 Onion, chopped
• 4 clove Garlic, minced 
• 1/4 Lemon (whole wedge)
• 1 Bay Leaf
• 1/2 Tablespoon Hot Sauce 
• 1-1/2 teaspoon Salt 
• 1/4 teaspoon File* (optional)

Risotto 

• 2 Tablespoon Butter
• 1 Red Pepper, diced
• 1 Green Pepper, diced
• 1 Jalapeno, diced
• 2-1/2 cup Arborio Rice
• 8 ounce Crab Meat (not imitation) 
• (1) 6.5 ounce can Clams 
• 1 pound Shrimp
• 1/2 cup Parsley, chopped
• 1 Tablespoon Dill, chopped 
• 5 ounce Cheddar, shredded
• 3 ounce Cream Cheese
• 1/4 teaspoon Nutmeg 

Directions 

1. Combine all the stock ingredients together in a pot and bring to a boil. Remove lemon wedges and bay leaf then reduce to a simmer. 
2. In a large pan, melt butter over medium heat. Saute peppers about 2 minutes until they start to soften. Add arborio rice, crab meat, and clams. 
3. One ladle at a time, add the stock to the rice. Mix throughly and allow all the liquid to fully absorb between each ladled stock addition. Continue until all the stock is used. 
4. Stir in the shrimp and the remaining ingredients. Heat until the shrimp is cooked through and the cheese is melted and thoroughly incorporated. 
5. Serve and enjoy!