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THE STANDARD GUIDE TO: One of my favorite meals in Europe...

I was able to visit Europe for the first time about 2 years ago, I originally wrote this seven months after returning... One of the small life changing moments that made the experience was the first time I tried Seafood Risotto. Yes, I said life changing. I instantly fell in love with the creamy, cheese-based mix. Risotto is a dish for seafood lovers. It can contain scallops, clams, shrimp, crab and even octopus served over white rice. 


3 cups bottled clam juice2 1/2 cups water2 tablespoons extra-virgin olive oil1 small onion, finely choppedSalt and freshly ground pepper1 1/2 cups arborio rice (10 ounces)Pinch of saffron threads1/2 cup dry white wine1 tablespoon unsalted butter1 shallot, minced1/2 pound cooked shrimp, cut into thirds1/2 pound lump crab meat, picked over2 tablespoons chopped flat-leaf parsley1/2 cup mascarpone cheese

How to Make It

Step 1    

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.

Step 2    

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.

Step 3    

Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.


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