Chef Lynn Crawford shares her recipe for a wealthy, creamy seafood risotto loaded with succulent crab and candy bay scallops and completed with contemporary herbs and a bathe of grated Parmesan. Her step-by-step directions will take the nervousness out of manufacturing this restaurant high quality dish at residence and make you comfy to make this dish your personal, by including your personal variations.
Get the complete recipe at http://www.foodnetwork.ca/shows/food-network-canada-chef-school/recipe/seafood-risotto-with-crab-and-scallops/21132/
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