Ingredients

12 littleneck clams, scrubbed
20 mussels, scrubbed and debearded
12 uncooked large shrimp,
peeled, deveined, tails left intact
2 cups chicken stock or canned
low-salt chicken broth (no msg)
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1-cup Arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Parsley




Green Olive Relish

Cooking Instructions
Bring stock and saffron to simmer in
medium saucepan. Remove from heat;
cover to keep warm. Heat olive oil
in heavy large pot over medium heat.
Add shallots; sauté until tender,
about 2 minutes. Add rice and garlic;
stir 1 minute. Add white wine and stir
until absorbed, about 2 minutes. Add 1/2
cup saffron stock and simmer until
absorbed, stirring frequently. Add
remaining stock 1/2 cup at a time,
allowing stock to be absorbed before
adding more and stirring frequently until
rice is cooked halfway, about 10 minutes.
Add clam juice, mussels, littleneck
clams, shrimp and chopped tomatoes.
Cover and simmer until rice is tender,
mussels and clams open, shrimp are
cooked through and liquid is absorbed,
about 10 minutes (discard any mussels
and clams that do not open). Divide
seafood and saffron risotto equally
among 4 bowls. Sprinkle with sliced
green onions. Garnish with lemon wedges
and parsley. Serve, passing Green
Olive Relish separately.

Serves 4.