Rick Wetherbee
Makes 4 to 6 servings

How to Make It

Step 1

Sauté the shrimp and fish in olive oil in a medium saucepan or Dutch oven 3 to 5 minutes or until cooked through; remove from pan, and set aside. Place onion and garlic in pan. Cook, stirring constantly, 3 to 5 minutes or until tender. Add anchovies, and stir until dissolved. Add rice, and stir until well-coated and translucent, about 1 to 2 minutes.

Step 2

Add wine, and simmer until absorbed. Stir in the hot broth, 1 cup at a time, stirring frequently, until each addition has been absorbed. (The entire process should take 20 to 25 minutes.) Stir in tomato paste with the last addition of broth.

Step 3

Stir in reserved seafood, fresh basil, and cheese.

Ratings & Reviews

esauer's Review

October 15, 2012

SirLaffALot's Review

November 20, 2011
I found this to be an easy yet outstanding meal to prepare. The taste of each ingredient stands out well, though I added a 1/4 lb extra white fish and left out the anchovies - personal preference. For guests I'd add the anchovies and prepare it exactly as the recipe says. Bravo, Rick! Thanks for a great, easy-to-prepare meal!