Ingredients
The following ingredients have 6 Servings
- 1 1/2 c Arborio or Carnaroli rice
- 8 tbs extra virgin olive oil
- 4 tbs butter
- 1 small onion or leek (-finely diced)
- 1 1/2 cups dry white wine
- 1 1/2 cups cherry tomatoes (-quartered)
- 5 cloves garlic (-grated)
- 3/4 lb wild shrimp (- cleaned and shells reserved for stock)
- 1/2 lb littleneck clams or baby clams (-scrubbed clean)
- 1/2 lb mussels (-cleaned and beards removed)
- meat from 1 cooked crab leg
- 5 tbs flat leaf Italian parsley (-minced)
- 1 tsp saffron threads
- 1 lemon
- 1 pinch sea salt (+ more to taste)
- 2 qt purified water
- Shells from 3/4 pounds of shrimp
- The shell from the crab leg (- optional)
- 1 carrot (-cut into chunks)
- 1 celery stalk (– cut into chunks)
- 8 sprigs parsley
- 2 leaves bay
- 1/4 small onion
- 10 peppercorns
- 1/2 tsp sea salt (+ more to taste)
- 1 pinch red pepper flakes
Instruction
- Start making the homemade seafood stock by combining all the stock ingredients in a large pot. Bring to a gentle simmer on low flame and cook for 1 hour. Remove the stock from the flame and strain through a fine mesh strainer. Stir in the saffron and allow to steep.
