Clam Risotto with Grilled Shrimp

Clam Risotto with Grilled Shrimp

www.saveur.com

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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