Imported from the web

Creamy Seafood Risotto

Name: Creamy Seafood Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cup bottled clam juice; 2.5 cup water; 2 tbsp extra-virgin olive oil; 1 onion (small, finely chopped); salt (to season); black pepper (freshly ground, to season); 1.5 cup arborio rice; saffron threads (pinch); 0.5 cup dry white wine; 1 tbsp unsalted butter; 1 shallot (minced); 0.5 lb cooked shrimp (cut into thirds); 0.5 lb lump crab meat (picked over); 0.5 cup mascarpone cheese; 2 tbsp flat-leaf parsley (chopped; for topping)

Imported by Murray West on SeeMeCook

A creamy, elegant risotto cooked with clam juice and white wine, then finished with shrimp, crab, mascarpone, and parsley. Saffron gives the rice a subtle aromatic note.

6 servings30 minItalian

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Ingredients

3 cup bottled clam juice
2.5 cup water
2 tbsp extra-virgin olive oil
1 onion (small, finely chopped)
salt (to season)
black pepper (freshly ground, to season)
1.5 cup arborio rice
saffron threads (pinch)
0.5 cup dry white wine
1 tbsp unsalted butter
1 shallot (minced)
0.5 lb cooked shrimp (cut into thirds)
0.5 lb lump crab meat (picked over)
0.5 cup mascarpone cheese
2 tbsp flat-leaf parsley (chopped; for topping)

Steps

1
In a medium saucepan, combine the clam juice and water. Bring the liquid to a simmer, then keep it warm while preparing the risotto.
2
In a large saucepan, heat the olive oil. Add the chopped onion, season with salt and freshly ground pepper, and cook over moderate heat, stirring, until softened, about 5 minutes.
3
Add the arborio rice and cook for 1 minute, stirring to coat the grains thoroughly.
4
Crumble the saffron threads into the white wine, then add the wine mixture to the rice. Cook, stirring, until the wine is absorbed.
5
Add 1 cup of the warm clam-juice mixture. Cook over moderate heat, stirring constantly, until it is nearly absorbed.
6
Continue adding the remaining warm clam-juice mixture 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next. Cook until the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
7
In a large skillet, melt the butter. Add the minced shallot and cook over moderate heat until softened, about 2 minutes.
8
Add the cooked shrimp and crab to the skillet. Cook until just heated through.
9
Scrape the seafood mixture into the risotto and stir in the mascarpone cheese.
10
Serve immediately, topped with the chopped parsley.

Notes

The source advises not rinsing the rice because its surface starch helps create the desired texture. Stir regularly as the risotto cooks; constant stirring is not necessary except where specified. Lobster, scallops, or other fresh seafood may be substituted for the shellfish, and carnaroli is suggested as another suitable risotto rice. The ingredient list says bottled clam juice, while the instructions refer to clam broth/juice; use the listed clam juice.