Shrimp and Clam Risotto
A good and creamy risotto is always the answer for a “fancy” meal that is super easy to do.
I don’t know why but every time Will and I eat risotto, we feel instantly rich — even though my bank account says a different and sad history.
This shrimp and clam risotto it is simply amazing. The strong flavor of the seafood goes beautifully with the white wine. The arborio rice absorbs the fish broth and the result is a melt-in-your-mouth creamy rice that smells — and taste— heavenly.
This meal is perfect for a dinner with friends when you want to surprise, but still, you don’t have the time — and the mood — to spend hours cooking. Because let’s face it, there is nothing more uncomfortable than being a host that is sweaty and smelling like onion the entire evening, and your outfit is a messy apron.
If you don’t feel like eating seafood you can try my mushroom risotto, which is just as delicious!
- 1 cup arborio rice risotto rice
- 200 gr shrimps
- 150 gr clam meat without shell
- 1 cup white wine
- 1 cup fish broth
- 2 cup water
- 2 garlic cloves
- 1 tbsp freshly chopped parsley
- 1 tbsp salted butter
- 1 tbsp olive oil
- White Pepper
Heat a skillet over medium heat. Add the olive oil and ½ tbsp of butter. Cook the garlic until it is slightly golden.
Add the shrimps and the clam meat and let it cook for a couple minutes. Add a pinch of salt.
Pour the wine and let it boil until the alcohol evaporates (about 3 minutes)
Pour the fish broth and add the arborio rice and stir. Put the heat on low and let it simmer for 5 minutes.
Add 1 cup of water and let it simmer for 5 minutes more, then add the last cup of water.
Before the risotto gets the right consistency, add a ½ tbsp of butter, a pinch of white pepper and the parsley. Stir and take the pan out of the stove.