Saffron Risotto with Shellfish (Chiarello) | Untested Recipes | Umami

Ingredients

• 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