Seafood risotto recipe

Ingredients (nutrition)

• 16 oz clam juice
• 5 cups water
• 7 oz chopped canned clams, with juice reserved
• 1/4 cup butter
• 1 chopped yellow onion
• 2 cups Arborio rice
• 3/4 cups white wine
• 1 teaspoon saffron
• 1 teaspoon dried basil
• 8 oz cooked salmon flakes
• salt and ground black pepper to taste

Preparation (instructions)

1. To make seafood broth, add clam juice, water and reserved juice from canned clams in a saucepan.
2. Bring to boil, reduce heat and simmer gently.
3. In another skillet, melt butter and sweat onion for 8 minutes.
4. Add rice and stir continuously for 5 minutes.
5. Pour in wine and cook until wine almost evaporates.
6. Pour in 1/2 cup seafood broth and continue to stir until broth almost evaporates.
7. Continue to add another 1/2 cup broth.
8. Add saffron and basil and continue to add 1/2 cup broth on at a time until liquid evaporates. Ensure there is still 1 cup broth left in the saucepan.
9. Stir in clams, salmon flakes and 1/2 cup broth.
10. Stir continuously until liquid evaporates.
11. Season well with salt, pepper and stir in final 1/2 cup broth until liquid almost evaporates.
12. Remove from heat and serve immediately.

Servings: 5

Seafood main course recipes for Fish, Salmon, Shrimp, Prawn, Lobster, Crab & Oyster