Seafood risotto is usually made with the seafood cooked right into the risotto. Although this makes a wonderful dish, I find that the seafood can easily become overcooked and get lost in the risotto, or that some diners can get lots of seafood while others get cheated. I find that flavoring the risotto with a seafood broth and then topping it with sautéed seafood is an unbeatable combination.
1. Prepare the risotto according to package directions. Either keep the finished risotto warm in a 200ºF. oven or cook it while you prepare the rest of this recipe.
2. Put the olive oil and red pepper flakes in a large sauté pan over high heat for about 30 seconds, or until the oil is hot but not smoking.
3. Cook the clams, mussels, and scallops (on both sides) for 3 to 5 minutes, or until the clams begin to open and the scallops begin to turn opaque.
4. Add the shrimp and cook everything for 1 minute more, until the shrimp turn pink on one side.
5. Turn the shrimp, add the garlic, and cook for a few seconds, until the garlic begins to turn golden.
6. Add the tomatoes followed by the sauce and cook for a moment or two until all the juices in the pan blend together.
7. Finish with a pat of butter or two and a splash of cream if desired.
