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Categories:
olive oil onion chorizo clams mussels chicken saffron threads Carnaroli Rice white wine shrimp spring peas tomatoes garlic puree parsley lemon juice
Viewed: 84 - Published at: 3 years agoIngredients
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 1/2 pound spanish chorizo (diced)
- 1 pound clams (scrubbed)
- 1/2 pound mussels (scrubbed)
- 1/2 pound finfish (diced)
- 16 ounces chicken stock
- 1 teaspoon saffron threads
- 2 cups carnaroli rice
- 1/2 cup dry white wine
- 1/4 pound uncooked p&d medium shrimp
- 1/4 pound chicked (diced)
- 6 ounces spring peas
- 2 large plum tomatoes (seeded and diced)
- 4 ounces roasted garlic puree
- 2 ounces chopped parsley
- 2 ounces fresh lemon juice
Method
- Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage, add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm. Meanwhile, combine stock and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
- Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
- Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.
