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Photo: © Frances Janisch Photo by: Photo: © Frances Janisch

Creamy Seafood Risotto

Food & Wine FEBRUARY 2009

  • Yield: 6

Ingredients

  • 3 cups bottled clam juice
  • 2 1/2 cups water
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground pepper
  • 1 1/2 cups arborio rice (10 ounces)
  • pinch of saffron threads
  • 1/2 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 shallot, minced
  • 1/2 pound cooked shrimp, cut into thirds
  • 1/2 pound lump crab meat, picked over
  • 2 tablespoons chopped flat-leaf parsley
  • 1/2 cup mascarpone cheese

Preparation

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.

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Creamy Seafood Risotto recipe

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