Follow these steps for perfect results
olive oil
onion
chopped
spanish chorizo
diced
clams
scrubbed
mussels
scrubbed
finfish
diced
chicken stock
saffron threads
carnaroli rice
dry white wine
shrimp
uncooked, peeled and deveined
chicken
diced
spring peas
plum tomatoes
seeded and diced
roasted garlic puree
parsley
chopped
fresh lemon juice
Heat olive oil in a large saucepan over medium heat.
Add onion and cook until softened, about 5 minutes.
Add chorizo and cook until slightly browned.
Add clams and mussels to the saucepan.
Increase heat to medium-high, cover, and cook until shells open, about 5 minutes.
Transfer opened clams and mussels to a bowl, discarding any that don't open.
Cover shellfish to keep warm.
Combine chicken stock and saffron threads in a small saucepan and bring to a simmer.
Reduce heat to low and keep warm.
Add carnaroli rice to the saucepan used for the shellfish and stir for 2 minutes over medium heat.
Add white wine and cook until evaporated, stirring constantly, about 3 minutes.
Add warm chicken stock and saffron mixture gradually, simmering until rice is tender and creamy, stirring frequently, about 20 minutes.
Mix shrimp, peas, and chopped tomatoes into the risotto and cook until shrimp are cooked through, stirring frequently, about 3 minutes.
Season risotto to taste with salt and pepper.
Top risotto with clams and mussels and serve immediately.
Expert advice for the best results
Use fresh, high-quality seafood for the best flavor.
Toast the rice lightly before adding liquid for a nuttier taste.
Everything you need to know before you start
20 minutes
The base risotto can be made ahead, but add seafood just before serving.
Serve in shallow bowls and garnish with lemon wedges and parsley.
Serve with a side salad and crusty bread.
Pair with a crisp white wine.
Crisp and refreshing, complements the seafood.
Another good choice; light and citrusy
Discover the story behind this recipe
Fusion of two classic dishes representing Mediterranean cuisine.
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