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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 87 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Soak mussels, clams, and shrimp in separate bowls of salted cold water for 1 hour. Drain. Clean and devein shrimp, reserving heads and shells. | 2. Combine shrimp heads and shells, 2 quarts water, tomato, quartered onion, carrot, and celery in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 40 minutes to 1 hour. Season with salt and pepper. | 3. Strain stock through a fine-mesh sieve, discarding solids. Keep warm over low heat. | 4. Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion; cook and stir until softened, about 5 minutes. Stir in rice until translucent and coated with oil, 2 to 3 minutes. Increase heat to medium-high; pour in 1 cup white wine. Simmer until alcohol has evaporated, about 3 minutes. | 5. Reduce heat to medium and stir in 1 ladle of stock until rice has absorbed the liquid. Repeat with remaining stock, stirring after each addition, until rice is creamy and almost tender, about 15 minutes. | 6. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add mussels and 1/2 cup white wine; cover and cook until mussels open, about 5 minutes. Remove from heat; discard garlic and any mussels that did not open. Remove shells and keep mussels warm. Strain cooking liquid through a fine-mesh sieve into a bowl. | 7. Heat 1 tablespoon olive oil in the same saucepan over medium heat. Add 1 clove garlic and cook until golden, 1 to 2 minutes. Add clams and 1/2 cup white wine; cover and cook until opened, about 5 minutes. Remove from heat; discard garlic and any clams that did not open. Remove shells and keep clams warm. Strain cooking liquid through a fine-mesh sieve into a bowl. | 8. Heat remaining olive oil in the same saucepan. Add 1 clove garlic and shrimp; cook and stir until shrimp turn pink, about 2 minutes. Remove from heat and discard garlic. | 9. Pour some of the mussel and clam cooking water over the rice; cook for 3 to 5 minutes more. Remove rice from heat. Fold in mussels, clams, and shrimp. Sprinkle parsley on top. Let stand before serving, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	1	pound	debearded	390.0969	16.7379	53.9785	10.1607
clam	1	pound		58.48	2.4276	9.9756	0.6528
shell shrimp	1	pound		403.4676	0.0	89.7602	2.2667
seafood stock				403.4676	0.0	89.7602	2.2667
water	2	quarts		-	-	-	-
tomato	1		quartered	32.76	7.0798	1.6016	0.364
onion	1		quartered	64.0	14.944	1.76	0.16
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
celery	1	stalk	sliced	10.24	1.9008	0.4416	0.1088
salt black pepper	to taste		ground	403.4676	0.0	89.7602	2.2667
risotto				-	-	-	-
extra virgin olive oil	5	tablespoons	divided	403.4676	0.0	89.7602	2.2667
onion	1		chopped	64.0	14.944	1.76	0.16
arborio rice	1	package		403.4676	0.0	89.7602	2.2667
white wine	2	cups	divided	403.4676	0.0	89.7602	2.2667
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
parsley	1	bunch	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.