How to Make a Mussel and Clam Risotto Dish

Risotto, a traditional Italian dish, is known for its rich, creamy consistency.  It can feature a meat, fish or vegetable-based broth, and almost always includes some type of cheese, butter and onion.  If you’re looking for a unique spin or a traditional risotto dish, one featuring mussels and clams can be a healthy and delicious alternative. 

Because of the health benefits of shellfish, they are a great addition to your risotto dish, and can be purchased at any fish market or supermarket.  To start your risotto, you’ll want to have the following ingredients.

Ingredients:

5 pounds of mussels and/or clams-thoroughly cleaned

7 ounces white wine

2 tablespoons unsalted butter

1 thinly sliced onion

14 ounces Carnaroli or Arborio rice

2 bay leaves

Handful of freshly chopped herbs

1 quart vegetable or fish stock

3 tablespoons cream

Steps:

To begin making the risotto, put cleaned shellfish into a large saucepan and then pour in the wine.  Heat the shellfish and wine, covered, until the shells open. Remove the fish from their shells and strain the liquid. 

Melt butter in a separate saucepan and cook onion for about 5 minutes.  Add the rice to the pan and stir to coat it with the butter. 

In order to complete the risotto, stir the reserved fish liquid into the rice mixture and add bay leaves and herbs. Simmer until the liquid is almost absorbed, and continue adding stock a little at time, while simmering for about 20 more minutes, until rice is cooked. 

Finally, stir in the cream and fish, heating through.  Now, it’s time to serve your risotto with a fresh salad or healthy side.