Saffron Seafood Risotto

Name: Saffron Seafood Risotto
Ingredients: 4 cups low salt chicken broth; 3 good pinches saffron threads, crumbled; 1.5 cups arborio rice; 2 large onions, chopped (about 1.5 cups); 2 tablespoons olive oil; 3 cloves garlic, minced; 1/2 cup dry white wine (sauvignon blanc preferrably); 1/3 cup chopped fresh basil; 1/2 cup freshly grated parmesan cheese; 2 plum tomatoes, seeded, diced; 3/4 lb peeled and deveined shrimp; 3/4 lb squid, tenticles and bodies, bodies sliced into rings; 20 littleneck clams, scrubbed; 2 lbs mussels, debearded and scrubbed; 1/8 cup water; 8 large sea scallops; 1 tablespoon butter

17 ingredients

1 steps

Ingredients

4 cups low salt chicken broth
3 good pinches saffron threads, crumbled
1.5 cups arborio rice
2 large onions, chopped (about 1.5 cups)
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup dry white wine (sauvignon blanc preferrably)
1/3 cup chopped fresh basil
1/2 cup freshly grated parmesan cheese
2 plum tomatoes, seeded, diced
3/4 lb peeled and deveined shrimp
3/4 lb squid, tenticles and bodies, bodies sliced into rings
20 littleneck clams, scrubbed
2 lbs mussels, debearded and scrubbed
1/8 cup water
8 large sea scallops
1 tablespoon butter

Directions

1

{"0":"In a large skillet, add water and littleneck clams. Steam, covered, on high until first clam opens, about 5 minutes. Add mussels. Continue to steam until all clams and mussels open, another 3 minutes, swirling pan occassionally to keep juices from overflowing edges of pan. Drain clam and mussel juice into a 3 quart saucepan. There should be about 2 cups of liquid. Set clams and mussels aside, covered in skillet, to keep warm.","2":"Add chicken broth to clam juice to saucepan. Add saffron. Bring to boil. Add shrimp. Return to boil and cook until shrimp are opaque, about two minutes. Using slotted spoon, remove shrimp to bowl and cover to keep warm.","4":"Heat another large skillet over medium\/med high heat. Add olive oil. When hot, add onions and cook until translucent, about 8-10 minutes. Add rice and garlic stirring until rice starts to become translucent. Add wine and cook over med heat until absorbed. Add clam\/chicken broth mix 1\/2 cup at a time until liquid absorbed, stirring constantly. When adding last of broth, add squid, tomatoes and parmesan cheese. Cook until liquid is absorbed and squid is cooked, about 2-3 minutes. Add shrimp and basil. Stir until well mixed.","6":"Meanwhile, in small skillet, sear scallops in butter over med\/high heat, about 2 minutes per side until slightly carmelized.","8":"Spoon risotto onto plates. Divide scallops, clams and mussels among plates. Serve with wilted baby spinach on side."}