Creamy Seafood Risotto

Arborio rice cooked with onion, saffron, wine, and clam juice is dressed up with buttery shrimp and crab. Mascarpone cheese elevates the dish's creaminess factor.

Calories

189

Carbohydrates

47g

Protein

18g

Potassium

644mg

Fiber

9g

Sugar

9g

Ingredients

3 cups bottled clam juice
2 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups (10 ounces) arborio rice
Pinch of saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot, minced
1/2 pound cooked shrimp, cut into thirds
1/2 pound lump crabmeat, picked over
1/2 cup mascarpone cheese
2 tablespoons chopped flat-leaf parsley

Direction

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
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.
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 mascarpone. Serve immediately topped with parsley.