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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
1. In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
2. 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.
3. 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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