Shellfish Risotto with Saffron

Preparation info
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By James Peterson

Published 2007

  • About

You can make this risotto with as many or as few different shellfish as you like. The trick to creating a particularly delicious dish is to use the liquid from cooking the shellfish in the risotto. If you have extra time, you can make a broth from the shells of crustaceans to use in place of the chicken broth or water.