How to Make Shellfish Risotto

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Published 2007

Stir the rice in butter or oil until opaque.
Stir in shellfish cooking liquid.
Continue to add liquid, adding more as the rice absorbs it.
Stir in the saffron with its soaking liquid.
Continue to cook until the risotto has the consistency you like and the rice is just cooked through.
Arrange the risotto on heated plates and add the shellfish.

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