by tkcuisine
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tkcuisine's Notes:
1 tablespoon olive oil Ask a question about this ingredient
1/2 onion (chopped) Ask a question about this ingredient
1/2 pound spanish chorizo (diced) Ask a question about this ingredient
1 pound clams (scrubbed) Ask a question about this ingredient
1/2 pound mussels (scrubbed) Ask a question about this ingredient
1/2 pound finfish (diced) Ask a question about this ingredient
16 ounces chicken stock Ask a question about this ingredient
1 teaspoon saffron threads Ask a question about this ingredient
2 cups carnaroli rice Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
1/4 pound uncooked p&d medium shrimp Ask a question about this ingredient
1/4 pound chicked (diced) Ask a question about this ingredient
6 ounces spring peas Ask a question about this ingredient
2 large plum tomatoes (seeded and diced) Ask a question about this ingredient
4 ounces roasted garlic puree Ask a question about this ingredient
2 ounces chopped parsley Ask a question about this ingredient
2 ounces fresh lemon juice Ask a question about this ingredient
Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage, add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm. Meanwhile, combine stock and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm. Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes. Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.
Ask a question about this stepI've been ordering and loving this for as long as Tommy's restaurants have been offering it! I always ask for a bit more chorizo because I enjoy the extra heat it brings to the dish but it is really perfect just the way it is!
Sounds delicious ! And, I trust the taste of Katie Moulton. Are you in Sarasota?