Untested Recipes

Saffron Risotto with Shellfish (Chiarello)




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6 cups Light chicken stock (if using canned, use low-sodium)

1/3 cupFiltered extra virgin olive oil

2/3 cup Onion, minced

1 1/2 cups California arborio rice

1 packet Powdered saffron (about 1/2 teaspoon) or 1 teaspoon saffron threads

3/4 cups Dry white wine

2 tablespoons Unsalted butter

2 tablespoons Extra virgin olive oil

1 tablespoon Sliced garlic

1/2 cup Red bell pepper, cut into one-inch squares

1 pound Small clams (Manila or Littleneck), rinsed of sand

1 poundMussels, scrubbed and debearded

1 cup Dry white wine

1/4 cup Tomato puree

1/2 pound Large shrimp, peeled and deveined

1 tablespoon Chopped fresh basil

1 tablespoon Finely chopped Italian parsley

to taste Gray salt and black pepper


In a two-quart saucepan bring the chicken stock to a boil then reduce to simmer. In a risotto pot heat the olive oil then add the onion. Be careful not to let the oil get too hot as it will scorch the onion. Gently sauté the onion until it is soft, clear and does not caramelize. Add the rice and continue to sauté coating the rice with the olive oil to toast the grains, about 4-6 minutes. Adjust heat as necessary so that the pan temperature is consistent but will not scorch the kernels. Stir in the saffron and when it is incorporated with the rice, add the wine. Stir with the rice until the wine is almost completely evaporated. With a ladle, stir in the hot stock, one at a time constantly stirring to keep even cooking and temperature. Adjust the heat as necessary so that the risotto remains at an even simmer. Add the next ladle of stock when the prior looks like it is almost absorbed. When the rice is almost finished, that is, al dente (cooking time may vary but 15 minutes is usually sufficient), stir in the butter. Adjust seasoning as necessary with salt and pepper. Reserve.

Heat the oil with the garlic in a large sauté pan over medium-high heat. When the garlic begins to turn light brown, add the bell peppers. Continue to sauté until the peppers are just softened, about three minutes. Add the clams to the pan then cover. Stir from time to time to heat the clams, two to four minutes depending on the size of the clams. Add the mussels to the pan with the white wine, cover, and continue to steam the shellfish until they start to open. Shake the pan from time to time. With a slotted spoon remove the shellfish and bell peppers to a platter or bowl. Reserve.

Adjust the heat to a simmer and stir in the tomato puree. Add the shrimp and adjust the heat so that the pan sauce is simmering when covered. Continue to cook until the shrimp become opaque, about four minutes. Add the reserved shellfish with any residual liquid. Hold warm.

Bring the risotto back to a simmer with ¾ cup of the shellfish pan sauce. Adjust the seasoning to taste with salt and pepper. Bring the shellfish to a simmer and stir in the basil and parsley. Transfer the risotto to serving bowls or platter then top with the shellfish distributed over each. Finish with any remaining pan sauce. The risotto pot can be used as a serving piece and presented with the shellfish arranged on top.




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