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Shellfish Risotto

1/2-cup white wine
12-littleneck clams
2-tbsp olive oil
4-large scallops
8-large shrimp

5-cups chicken stock (approximately)
2-tbsp olive oil
2-tbsp butter
1/2-cup finely chopped onion
1 1/2-cups Vialone Nano rice or Arborio
1/2-cup white wine
2-tbsp chopped chives
Salt & pepper to taste

Add 1/2-cup wine to heavy pot
Bring to a boil on high heat
Add clams, cover and simmer until clams open (5-7 minutes)
Remove clams with tongs
Separate the meat from the shells; discard shells
Add mussels to pot
Cover and steam until open (about 3 minutes)
Discard any that don't open
Remove meat from shells and discard shells
Reserve cooking liquid and cool
Add clam and mussel meat to cooled cooking liquid
Heat oil in skillet on medium-high heat
Add scallops and shrimp and sauté for 2 minutes
Add to clam and mussel mixture in bowl and reserve
Bring stock to a simmer on stove
Heat oil and butter in a heavy pot on medium heat
Add onions and sauté for 3 minutes or until softened
Add rice and sauté until rice is coated with oil
Pour in wine and cook until wine is absorbed
Add 1-cup of chicken stock, stirring until most of the stock is absorbed
Continue to add stock in 1-cup batches, stirring
After 15 minutes, add seafood mixture and broth
Stir until rice is creamy with a slight bite in the center, about 3-5 minutes
If rice seams too dry, add more stock or water for a creamy texture
Stir in chives
Remove from heat
Season to taste with salt and pepper