Clam Risotto with Grilled Shrimp

Name: Clam Risotto with Grilled Shrimp
Yield: Serves 4
Cuisine: Italian
Ingredients: ¼ cup grated Parmigiano-Reggiano; 16 jumbo shrimp, peeled and deveined, tails on; ¼ cup white wine; 1 cup Arborio rice; Kosher salt and freshly ground black pepper, to taste; ⅓ cup clam juice; 1½ cups packed fresh baby spinach; 1 small shallot, finely chopped; 3 tbsp. unsalted butter; Lime wedges, for serving; 3 cloves garlic, finely chopped; ¼ tsp. cayenne pepper; 20 hard-shell clams, such as littleneck or Manila, scrubbed; 1½ tsp. paprika; ¼ cup heavy cream; 5 cups fish stock

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Clam juice amplifies the brininess of this seafood risotto, which relies on such sharp flavors as lime juice and cayenne to enhance the taste of the shrimp and clams.

Ingredients

5 cups fish stock
3 tbsp. unsalted butter
3 cloves

Europe
Italy
Main course
Pescatarian
Gluten-free
Mediterranean

Method

Bring stock to a simmer in a 2-qt. saucepan over medium and keep warm. Melt butter in a 6-qt. saucepan over medium-high. Add garlic and shallot and cook until soft, 3–4 minutes. Add ri