Seafood Risotto

Name: Seafood Risotto
Ingredients: 5 cups water; 16 fluid ounces bottled clam juice; 1 (6.5 ounce) can chopped clams, drained with juices reserved; 1/4 cup butter; 1 yellow onion, chopped; 2 cups Arborio rice; 3/4 cup white wine; 1/2 teaspoon saffron; 1 teaspoon dried basil; 8 ounces cooked salmon; kosher salt; ground black pepper

12 ingredients

3 steps

Ingredients

5 cups water
16 fluid ounces bottled clam juice
1 (6.5 ounce) can chopped clams, drained with juices reserved
1/4 cup butter
1 yellow onion, chopped
2 cups Arborio rice
3/4 cup white wine
1/2 teaspoon saffron
1 teaspoon dried basil
8 ounces cooked salmon
kosher salt
ground black pepper

Directions

1

Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.
2

In a large pot or deep skillet, melt butter over medium heat. Stir in onion, and cook until softened, stirring occasionally, about 10 minutes. Stir in rice, and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine, and cook, stirring, until the wine is evaporated. Add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
3

When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth, and stir vigorously. Remove from heat before the liquid has completely evaporated.