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Reviewed Seafood Risotto
"This is a really good recipe. I agree w/ the person who said the rice needs more time. I tend to do the "real risotto" method for about 15-20 minutes. Then I add the rest of the stock and let it finish cooking as with standard rice. For the seafood stock, I use 2 bottles of clam juice and make up the rest with chicken broth. It goes without saying- get the real Parm and hand grate it. Fabulous!
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