by ChezSuzanne
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ChezSuzanne's Notes:
Expand1 quart your favorite chicken broth Ask a question about this ingredient
1/2 teaspoon saffron threads crumbled (about 40 little threads) Ask a question about this ingredient
24 clams (I used Littleneck) Ask a question about this ingredient
1 1/2 cup cooked Smoked Andouille sausage, thinly sliced Ask a question about this ingredient
3/4 pounds rock shrimp (any shrimp will do here) Ask a question about this ingredient
1 cup olive oil Ask a question about this ingredient
1 garlic clove, peeled and crushed Ask a question about this ingredient
1 thyme sprig Ask a question about this ingredient
1 cup onion, chopped fine Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
1 tablespoon chopped fresh thyme Ask a question about this ingredient
3/4 teaspoons smoked paprika Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
2 cups Arborio rice Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
3 tomatoes Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup grated parmesan cheese Ask a question about this ingredient
juice from 1/4 lemon (if needed) Ask a question about this ingredient
2 tablespoons chopped Italian parsley Ask a question about this ingredient
Bring the chicken broth to a simmer, add the saffron threads, and continue to keep very warm.
Ask a question about this stepWash the clams of sand and grit and place in a medium pot over medium-high heat. Cover the pot and cook for 4-5 minutes or until the clams open. Remove from the pot. When cool enough to handle, remove the clam meat from the shells and coarsely chop. Set aside.
Ask a question about this stepBrown the sausage in a saute pan with a little olive oil. Drain and set aside.
Ask a question about this stepHeat enough olive oil to almost cover the shrimp in a pan, add the crushed garlic, thyme sprig and shrimp to the oil. Keep the oil temperature just below a simmer to cook the shrimp slowly - about 15 minutes. Set aside.
Ask a question about this stepUsing the same saute pan used for browning the sausage, saute the onion in the sausage drippings, adding a little olive oil if needed. Saute the onion until soft and transluscent. Add the minced garlic and continue to cook another minute. Add the thyme, smoked paprika, salt and pepper and cook for another minute.
Ask a question about this stepAdd the rice and stir to coat the rice with the sauteed onion mixture. Brown the rice for about 1 minute and add the wine. Once the wine has been absorbed, add 1 cup of hot saffron infused chicken broth. Stir the rice with a metal spoon while it cooks in the broth. Cut the tomatoes in half, seed them and grate them on a coarse cheese grater, discarding the skins. Stir the grated tomatoes into the rice at any time while it's cooking.
Ask a question about this stepAs soon as you can sweep your spoon through the rice without the rice filling up the gap created by the spoon, it's time to add another cup of broth. Be careful not to allow the pot to become so dry that the rice starts to stick to the bottom of the pot. If this happens, immediately remove the pot from the heat and add broth. Wait 10 seconds and start to carefully stir. If done soon enough, this will unstick the rice from the bottom. Continue with this process of gradually adding broth until the rice is done. When done, it should be tender, but 'al dente' and have a creamy look to it - about 20 minutes. If you run out of broth, add hot water. Turn off the heat when the rice is done.
Ask a question about this stepStir in the butter, grated cheese and reserved sausage, shrimp and clams. Adjust salt and add lemon juice if needed. Top with a little chopped parsley before serving.
Ask a question about this stepThis is great served with some crusty bread and a salad.
Ask a question about this stepShrimp and saffron are lovely together. I can only imagine how delicious this is with the sausage and mussels as well.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Thanks Food Blogga! I loved the look of your lobster risotto too! Hope that was your dinner tonight with your family.