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1
In a large saucepan heat the chicken stock to a boil.
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2
Reduce heat and simmer un til ready to use.
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3
In a large heavy pot heat 2 tablespoons butter and 2 tablespoons olive oil over moderate heat.
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4
Small children can help by taking paper off butter, cutting 2 tablespoons with butter knife, and dropping it into the pot.
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5
Small children should be highly supervised over each step that involves any type of gadget or work ing near a heat source.
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6
Add half of the onions to the pot and cook until clear, about 5 to 8 minutes.
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7
If you have older children, they can begin wiping off the shiitake caps with a d amp cloth, removing the stems, cutting off the end, slicing the stems lengthwis e and then slicing the caps.
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8
Add the rice to the onions and stir to coat.
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9
Small children can do this well once they practice and learn a controlled stirring motion.
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10
Slow and steady.
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11
Ccan be repeated until they get the hang of it.
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12
Add 13 cup white wine and stir until completely absorbed.
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13
Constant stirring wi ll be required from here on out to make a good risotto.
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14
Have the children equipped with a long handled ladle and a deep oven mitt carefully dip the ladle into the broth and pour it into the rice.
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15
Stir continuously until the stock is absorbed.
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16
Repeat over and over using as much stock as necessary until the rice is cooked through but not mushy.
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17
The risotto should be creamy, slightly soupy but not watery.
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18
Meanwhile, in a medium skillet heat 2 tablespoons butter and 1 tablespoon olive oil until melted.
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19
Add the other half of the chopped onion and stir to coat.
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20
Have the children cut the red pepper with table knives into strips and then cross wise into small even squares.
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21
Add the diced pepper to the onion and stir to combine.
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22
Add the tomatoes and stir to combine.
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23
Add the shiitakes and cook until any liquid evaporates.
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24
Add the fresh seafood and cook until just done.
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25
Stir the sauteed seafood and vegetables into the pot of risotto.
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26
Grated Parmesan can be stirred into the risotto or served on top at the table.
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27
Cover until ready for service.
