- 32 clams
- 32 mussels
- 10 Argentinian shrimp
- 6 large scallops
- 1 cup Arborio rice
- 6–8 cups vegetable broth
- 1 yellow onion chopped fine
- 4 cloves garlic stem removed and minced
- 7 tablespoons extra virgin olive oil
- 1 cup white wine
- 1 cup of canned San Marzano tomatoes chopped
- 1/8 cup heavy cream
- Pat of butter
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped
- Wash and clean really well clams and place in a bowl of room temperature water .
- Wash and clean mussels removing tendant that sticks out from shell and place in another bowl with room temperature water.
- Wash scallops and drain and dry with some paper towel.
- Peel shell off shrimp and remove vein wash and place in a strainer to drain.
- In a pot put vegetable stock and put in the shrimp shells turn to a low simmer.
- In a medium pot add 1/2 cup water and put clams in, bring to a medium simmer tossing clams to ensure all are cooked.about 20 minutes
- Take off heat and let cool, remove about 40 percent of the clams from shell and place in a small bowl. Strain and filter the left over water and put in broth pot with shrimp shells.
- In a medium saute pan heat up 1 tablespoon extra virgin olive oil and place in 1/4 cup of the chopped onion and 2 teaspoons of the minced garlic.
- Saute for about 2 minutes then add in the shelled clams and the ones with shell, adding in shrimp at this time too.
- Pour in 1/4 cup of white wine,1/4 cup chopped san marzano tomatoes, and simmer
- Cook for about 3- 5 minutes then take off heat and set aside.
- In a large pot bring 2 tablespoons of olive oil to medium to high heat.
- Toss in 1/2 cup chopped onion, and 2 teaspoons of the minced garlic.
- Saute till onions are translucent.
- Add onion powder and paprika.
- Add salt and pepper to taste, the place in 1/4 cup of the chopper San Marzano tomatoes.
- Stir well the place in mussels and add 3/4 cups of the white wine.
- Pour in 1/4 cup vegetable stock cover and let simmer for about 20 minutes.
- Take off heat and let cool.
- Again remove about 40 percent of the mussels from shell and place in another bowl.
- In a small saute pan heat up 1 tablespoon extra virgin olive oil and bring to a high heat.
- Place scallops in pan and sear all sides till they are a nice golden brown caramelized color.
- Take off heat and cut into bite size pieces
- In a large deep saute pan drizzle in 2 tablespoons of extra virgin olive oil, bring to a medium to high heat.
- Toss in remaining onions about 1/4 cup and 1 teaspoon minced garlic and let saute for about 3 minutes.
- Pour in carnaroli rice and coat well with the oil.
- Drizzle in 1/4 cup of white wine and pour in some of the shrimp and veggie broth till it is just about covering the rice.
- Keeping heat on medium, stir rice frequently and as the broth dissipates add more broth.
- Risotto takes about 45 minutes to cook.
- At the 20 minute mark toss in 1/2 cup chopped san marzano tomatoes and continue stirring and adding broth.
- At the 30 minute mark add in scallops, shrimp, shelled clams and mussels, setting the ones with the shells into the pot that the mussels were cooked in and leave on low heat.
- At the 43 minute mark add in the heavy cream and a pat of butter.
- When risotto has finished cooking, place a nice mounded portion on a plate.
- Top with mussels and clams from pot and orchestrate shrimp and scallops.
- A nice sprinkle of fresh chopped parsley,
- Now we are ready to dig in.
- Bon Apetite!
Cook time can be brought down by combining cook times for example while clams are cooking you can also start mussels etc.
One thing to remember any calms or mussels that are open or broken or have holes in them throw them away they are not good!
Also if aster steaming them they are closed throw those out too!
Remember to rinse the clams and mussels well as they have a fair bit if sand in them.