Clam and Salmon Risotto

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    Clam and Salmon Risotto

    Clam and Salmon Risotto

    (27)
    35min


    26 people made this

    This risotto uses clams and salmon but you can really use any seafood you have available. Seafood stock really helps the flavours to shine.

    Ingredients
    Serves: 6 

    • 5 cups (1 1/4 litres) water
    • 2 cups (500ml) seafood stock
    • 185g tinned chopped clams, drained with juices reserved
    • 65g butter
    • 1 yellow onion, chopped
    • 2 cups (375g) Arborio rice
    • 3/4 cup white wine
    • 1/2 teaspoon saffron
    • 1 teaspoon dried basil
    • 250g cooked salmon
    • 1 pinch sea salt
    • 1 pinch ground black pepper

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Place water, stock and reserved juice from tinned clams into a medium saucepan. Set over medium-high heat; bring to a boil then reduce heat to low.
    2. In a large pot or deep frypan, melt butter over medium heat. Stir in onion and cook until softened, stirring occasionally, about 10 minutes. Stir in rice and cook, stirring, for 3 to 5 minutes. Do not let rice brown. Pour in wine and cook, stirring until the wine has evaporated. Add 1/2 cup of simmering broth and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Stir in saffron and basil. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes.
    3. When the inside of the rice is slightly more firm than you desire in the final dish, stir in clams, flaked salmon and 1/2 cup broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in 1/2 cup broth and stir vigorously. Remove from heat before the liquid has completely evaporated.
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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (27)

    by
    17

    I loved this. It was so yummy and everyone loved it. I only changed a few things, I added more veggies like asparagus and chopped tomatoes and a little cheese just before serving. My boyfriend ate so much and we ended up having just enough left overs, which was fine with us because it tasted so good and took it to work. Our friends came over and tried it right out of the fridge the next day and ended up eating the rest! I'm making it again tomorrow!  -  20 Sep 2006  (Review from Allrecipes USA and Canada)

    by
    11

    Delicious! And it tastes great reheated the next day. My boyfriend made this for me last night and it was better than any meal I've had in a restaurant in ages. Plus, it's very comforting on a cold rainy night.  -  26 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    9

    Very good! i would add a little more salmon and/or clams to make it more seafood tasty. I also added spinach which made it a little healthier. An option would be to add some tomatoes too.  -  14 May 2008  (Review from Allrecipes USA and Canada)

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