Seafood Risotto with Squid, Scallops & Shrimp
5 cups chicken or seafood broth, plus more as needed
1 (8-ounce) bottle clam juice
1/2 teaspoon saffron threads, crushed
2 tablespoons extra-virgin olive oil
1/4 cup minced shallots (about 2)
2 cups arborio or carnaroli rice
1/2 cup dry white wine
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1/2 pound squid (calamari) tubes, sliced into rings
1 teaspoon fine sea salt
2 tablespoons finely chopped fresh parsley
Heat broth, clam juice and saffron to a boil in a medium saucepot. Reduce heat and keep simmering.
Meanwhile, heat oil in a large saucepot over medium-high heat. Add shallot and cook until translucent, about 2 minutes. Stir in rice and toast cook until translucent, about 2 minutes. Stir in wine and cook, stirring constantly, until liquid is absorbed.
Set timer for 14 minutes and begin to add saffron broth, 1/2 cup at a time, stirring each time until most liquid is absorbed. After 14 minutes, stir in scallops, shrimp, squid and salt. Continue to cook and stir, adding broth 1/2 cup at a time until rice is al dente and seafood is just cooked through, about 6 minutes (you may not use all broth). Stir in parsley and serve.
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