Creamy, flavorful risotto with easy-to-follow directions. Don't be intimidated: just get your broth going in one pan, and your rice in another, and slowly combine. Don't forget to taste as you get toward the end of cooking! This seafood recipe uses clams and leftover salmon, but the seafood variations are endless. I use water and clam juice here (not chicken broth) to allow the seafood flavor to shine.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, bottled clam juice, and reserved juice from canned clams into a medium saucepan. Set over medium-high heat; bring to a boil, then reduce heat to low.

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  • In a large pot or deep skillet, 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 is 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.

  • 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.

Nutrition Facts

469 calories; protein 21.5g 43% DV; carbohydrates 59g 19% DV; fat 13g 20% DV; cholesterol 67.2mg 22% DV; sodium 359mg 14% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/21/2006
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! Read More
(17)

Most helpful critical review

Rating: 3 stars
09/07/2014
Well I enjoyed this but made a few changes... I used calamari and shrimp rather than salmon and clams. Also I never use chicken stock so substituted vegetable broth and it was a bit bland so I topped it off with some grated Parmesan. My husband liked it a lot but I felt like it needed some vegetables like cherry tomatoes or celery added. Over all it was quick and easy and tasted ok so will def make it again. Read More
(1)
31 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/20/2006
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! Read More
(17)
Rating: 4 stars
12/26/2006
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. Read More
(11)
Rating: 4 stars
09/28/2013
A really good starting point, and it produces a fine dish. My swing on the recipe is to season it with a bit of Old Bay--just enough to feel that it's there, but not so much as to make it an Old Bay dish. For seafood, I skip the salmon,and use a dozen medium (26-31-count) peeled and deveined shrimp, a dozen sea scallops, and 1/2 cup lump crab meat. Also, instead of water, I make my own stock by simmering for 20 minutes the shrimp shells, a teaspoon celery salt,and the top leaves from a bunch of celery. Basil is good, but I think thyme is better for this dish. Finally, plate the risotto, sprinkle the tops with good Parmesan cheese and place the plates under the broiler until the edges just begin to brown. Read More
(10)
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Rating: 4 stars
05/14/2008
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. Read More
(9)
Rating: 4 stars
11/14/2011
This was a good recipe with the twists my hubby and I made. The trick is to use really good stock. We used chicken stock instead of water and used this to cook 15 fresh clams in their shell along with the shells from about 10 prawns. We then removed and discarded the shells and added the cooked clams to the canned clams and poured the liquid from the canned clams into the stock. We substituted the saffron and basil for 1 tsp of Old Bay seasoning. We added 2 c. chopped spinach and substituted salmon for 10 prawns and 10 scallops. We added these along with 1 cup grated fresh parmesan cheese with the clams when the risotto was almost ready. Belissimo! Read More
(6)
Rating: 4 stars
01/29/2007
We thought it needed a little more zip and minced 1/4 green pepper with the onion. Read More
(5)
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Rating: 5 stars
08/21/2009
Loved it! We added a bunch of asparagus and diced a fresh tomato (about 1 pound) then sprinkled with shaved parmesan just before serving. Divine! Read More
(4)
Rating: 5 stars
05/04/2011
Made this for a special "date night" dinner. We both loved it. My husband said "Well you're gonna have to make this again". Actually he is making it this weekend for Mother's Day for me. I used shrimp instead of clams since he doesn't like them and added a few sprinkles of crab & shrimp seasoning since most people said it was missing something. It had a nice little kick in the back of the throat. Can't wait for Sunday!! Read More
(3)
Rating: 3 stars
07/01/2012
used seafood stock and water and reserved clam juice from clams. only used clams Rice needed to be thickened at end. Don't use cheese didn't want cream. Used 3T butter. perfect. Jeff and Lu loved Ted not Nick liked it. I thought it was pretty good. Read More
(1)
Rating: 3 stars
09/07/2014
Well I enjoyed this but made a few changes... I used calamari and shrimp rather than salmon and clams. Also I never use chicken stock so substituted vegetable broth and it was a bit bland so I topped it off with some grated Parmesan. My husband liked it a lot but I felt like it needed some vegetables like cherry tomatoes or celery added. Over all it was quick and easy and tasted ok so will def make it again. Read More
(1)
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