| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
March 1994 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
|
Onion; chopped |
| 1/2 |
lb |
Hot Italian sausages; casings removed |
| 1 |
lb |
Clams; scrubbed |
| 1/2 |
lb |
Mussels; scrubbed, debearded |
| 4 |
|
Bottles clam juice; (8-ounce) |
| 1 |
ts |
Saffron threads |
| 2 |
c |
Arborio rice or medium-grain rice |
| 1/2 |
c |
Dry white wine |
| 1/2 |
lb |
Uncooked medium shrimp; peeled, deveined |
| 1 |
|
{10-ounce} package frozen peas; thawed |
| 2 |
lg |
Plum tomatoes; seeded, chopped |
INSTRUCTIONS
Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add
chopped onion and cook until almost tender, stirring occasionally, about 5
minutes. Add sausage meat. Cook until sausage is no longer pink, breaking
up with fork, about 5 minutes. Add clams and mussels. Increase heat to
medium-high, cover and cook until shells open, about 5 minutes. Transfer
clams and mussels to medium bowl, discarding any that do not open. Cover
shellfish and keep warm.
Meanwhile, combine clam juice and saffron threads in small saucepan; bring
mixture to simmer. Reduce heat to low; keep warm.
Add arborio rice to same saucepan that clams and mussels were cooked in and
stir 2 minutes over medium heat. Add dry white wine and cook until wine is
evaporated, stirring constantly, about 3 minutes. Add warm clam juice
mixture and simmer until rice is just tender and liquid is creamy, stirring
frequently, about 20 minutes.
Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp
are just cooked through, stirring frequently, about 3 minutes. Season
risotto to taste with salt and pepper. Top risotto with clams and mussels
and serve immediately.
Serves 4.
Bon Appetit March 1994
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