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.
Special Diets:
Ingredients
Method
Heat broth, clam juice and saffron to a boil in a medium saucepot.
Reduce heat and keep simmering.
Meanwhile, heat oil in a large saucepot over medium-high heat.
Add shallot and cook until translucent, about 2 minutes.
Stir in rice and toast cook until translucent, about 2 minutes.
Stir in wine and cook, stirring constantly, until liquid is absorbed.
Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed.
After 14 minutes, stir in scallops, shrimp, squid and salt.
Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth).
Stir in parsley and serve.
Nutritional Info
Serving Size
Calories
375
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.