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Mussels, Clams and Shrimp with Saffron Risotto and Green Olive Relish
Ingredients:
For Risotto
2 cups chicken stock or canned low-salt chicken broth
2 tbsp extra virgin olive oil
1 cup arborio rice or medium grain white rice
1/2 cup dry white wine
20 mussels, scrubbed and debearded
12 uncooked large shrimp, peeled, deveined, tails left intact
1/4 cup sliced green onions
1/4 tsp saffron threads
1/4 cup chopped shallots
4 garlic cloves, minced
1 cup bottled clam juice
12 littleneck clams, scrubbed
3/4 cup chopped tomatoes
lemon wedges
Preparation:
Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
Heat olive oil in heavy large pot over medium heat. Ad shallots; saute until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before aadding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juiice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes. ( Discard any mussels and clams that do not open.) Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.
For Relish,
1/2 cup coarsely chopped pitted, brine-cured green olives
1 tbsp chopped fresh parsley
1/4 cup extra-virgin olive oil
1 1/2 tsp grated lemon peel
Mix all ingredients in small bowl to blend. (Can be made one day ahead. Cover and refrigerate.)
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