Method:Boiling

1. Formula

1. 2 cups chicken stock or canned low-sodium chicken broth
2. 1/4 teaspoon saffron strands
3. 2 tablespoons extra-virgin olive oil
4. 1/4 cup chopped shallots
5. 1 cup arborio rice or medium-grain white rice
6. 4 garlic cloves, minced
7. 1/2 cup dry white wine
8. 1 cup bottled clam juice
9. 20 mussels, scrubbed and debearded
10. 12 littleneck clams, scrubbed
11. 12 uncooked large shrimp, peeled, deveined, tails left intact
12. 3/4 cup chopped tomatoes
13. 1/4 cup sliced green onions
14. Lemon wedges
15. Green Olive Relish

2. Nutrition Information

• Calories: 458 kcal
• Carbohydrates: 58 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Protein: 28 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
2. Heat olive oil in heavy large pot over medium heat. Add shallots; saute until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.

4. Remark