Mussels Clams and Shrimp with Saffron Risotto and Green Olive Relish
Ingredients
- 2 cups chicken stock or canned low-salt chicken broth
- 1/4 teaspoon saffron threads
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped shallots
- 1 cup arborio rice or medium-grain white rice
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup bottled clam juice
- 20 mussels, scrubbed, debearded
- 12 littleneck clams, scrubbed
- 12 uncooked large shrimp, peeled, deveined, tails left intact
- 3/4 cup chopped tomatoes
- 1/4 cup sliced green onions
- Lemon wedges
- Green Olive Relish
Instructions
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