Saffron Risotto with Shellfish (Chiarello) | Untested Recipes
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Cooking tools:
- Risotto pot
- Saute pan
- Ladle
- Slotted spoon
- Two-quart saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Mixing bowl
- Serving platter
- Serving bowl
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
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