Seafood
A risotto dish using littleneck clams, mussels, scallops and shrimp
A delicious risotto dish combining littleneck clams, mussels, scallops and shrimp in a creamy rice dish.
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