seafood risotto

Ingredients

• Servings: 6
• 5 cups water
• 16 fluid ounces bottled clam juice
• 1 (6.5 ounce) can chopped clams, drained with juices reserved
• 1/4 cup butter
• 1 yellow onion, chopped
• 2 cups arborio rice
• 3/4 cup white
• 1/2 teaspoon saffron
• 1 teaspoon dried basil
• 8 ounces cooked salmon
• kosher salt
• ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. set over medium-high heat; bring to a boil, then reduce heat to low.
• in a large pot or deep skillet, melt butter over medium heat. stir in onion, and cook until softened, stirring occasionally, about 10 minutes. stir in rice, and cook, stirring, for 3 to 5 minutes. do not let rice brown. pour in , and cook, stirring, until the is evaporated. add 1/2 cup of simmering broth, and stir until the broth is almost all evaporated. then add another 1/2 cup of broth. stir in saffron and basil. continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
• when the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon, and 1/2 cup broth. stir until the liquid evaporates. season with salt and pepper. stir in 1/2 cup broth, and stir vigorously. remove from heat before the liquid has completely evaporated.