Arborio rice cooked with onion, saffron, wine, and clam juice is dressed up with buttery shrimp and crab. Mascarpone cheese elevates the dish's creaminess factor.
3 cups bottled clam juice
2 1/2 cups water
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
Kosher salt
Freshly ground black pepper
1 1/2 cups (10 ounces) arborio rice
Pinch of saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot, minced
1/2 pound cooked shrimp, cut into thirds
1/2 pound lump crabmeat, picked over
1/2 cup mascarpone cheese
2 tablespoons chopped flat-leaf parsley
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper, and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the mascarpone. Serve immediately topped with parsley.
