Clam Risotto with Grilled Shrimp
From SAVEUR Issue #164 Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon's Ocean Bleu @ Gino's.
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Cooking tools:
- Grill
- Cast-iron grill pan
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Cutting board
- Chef's knife
- Garlic press
- Mixing bowl
- Colander
- Plate
- Kitchen timer
- Tongs
Ingredients
- 5 cups homemade fish stock or store-bought
- 3 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 cup Arborio rice
- 1⁄4 cup dry white wine
- 1 1⁄2 cups packed baby spinach
- 1⁄3 cup clam juice
- 1⁄4 cup grated parmesan
- 1⁄4 cup heavy cream
- 20 hard-shell clams, such as littleneck or Manila, scrubbed
- Kosher salt
- freshly ground black pepper
- 16 raw jumbo shrimp, peeled and deveined, tails on
- 1 1⁄2 tsp. paprika
- 1⁄4 tsp. cayenne
- Lime wedges, for serving
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