Ingredients
3cupsclam juice,bottled
2½cupswater
2tbspextra virgin olive oil
1smallonion
salt and freshly ground pepper
1½cupsarborio rice
pinchsaffron threads
½cupdry white wine
1tbspunsalted butter
1shallot
½lbshrimp,cooked
½lblump crabmeat
2tbspflat leaf parsley
½cupmascarpone cheese
Preparation
In a medium saucepan, combine clam juice and water and bring to a simmer. Keep warm.
In a large saucepan, heat olive oil.
Add onion, season with salt and pepper, and cook over moderate heat, stirring, until softened. Add rice and cook 1 minute, stirring to thoroughly coat.
Crumble saffron into wine and add to rice.
Cook, stirring until wine is absorbed.
Add 1 cup warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed.
Continue adding juice 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions.
Risotto is done when rice is al dente and suspended in a thick, creamy sauce.
Season with salt and pepper.
Melt butter in a large skillet.
Add shallot and cook over moderate heat until softened.
Add shrimp and crab and cook until just heated through.
Scrape seafood into risotto and stir in parsley and mascarpone.
Serve immediately.
