Seafood Risotto with Squid, Scallops and Shrimp
"Mixed seafood and saffron make this simple risotto a spectacular dish. Clam juice adds a rich seafood taste to the cooking broth and the seafood itself releases liquids when cooked that are absorbed into the rice finishing the dish with a deep flavor...."
INGREDIENTS
•
5 cups chicken or seafood broth, plus more as needed 1 (8-ounce) bottle clam juice 1/2 teaspoon saffron threads, crushed 2 tablespoons extra-virgin olive oil 1/4 cup minced shallots (about 2) 2 cups arborio or carnaroli rice 1/2 cup dry white wine 1/
•
5 cups chicken or seafood broth, plus more as needed
•
1 (8-ounce) bottle clam juice
•
1/2 teaspoon saffron threads, crushed
•
2 tablespoons extra-virgin olive oil
•
1/4 cup minced shallots (about 2)
•
2 cups arborio or carnaroli rice
•
1/2 cup dry white wine
•
1/2 pound bay scallops
•
1/2 pound medium shrimp, peeled and deveined
•
1/2 pound squid (calamari) tubes, sliced into rings
•
1 teaspoon fine sea salt
•
2 tablespoons finely chopped fresh parsley
Comments & Reviews
Just A Pinch Sweepstakes