Easy Saffron Seafood Risotto
Rated 3.0 stars by 2 users
Category
Main
Servings
6
Cook Time
45 minutes
This is a simple and delicious recipe for amazing seafood risotto infused with premium Rumi saffron. Don’t be intimidated by risotto, trust us when we say there’s nothing to worry about. This is an easy and wonderful meal that will impress your family and friends. They’ll leave wondering when’s the next time you’ll invite them over.
Rumi Spice
Ingredients
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5 cups of water
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16 fluid oz bottled clam juice
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1 (6.5 oz) can chopped clams, drained with juiced reserved
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¼ cup butter
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1 chopped yellow onion
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2 cups Arborio rice
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¾ cup white wine
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½ tsp Rumi Spice saffron threads
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1 tsp dried basil
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8 oz cooked flaked salmon
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Kosher salt
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Freshly ground black pepper
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Parmesan cheese (optional)
Directions
Place water, bottled clam juice, and reserved juice from canned clams into a saucepan. Set over medium-high heat then bring to a boil and reduce heat to low after boil.
In a large pot, melt butter over medium heat. Stir in chopped yellow onion and cook until softened, stirring occasionally for about 10 minutes. Stir in rice, and cook while stirring for 5 minutes. Be careful not to let the rice brown.
Pour in wine and cook, stirring until the wine is evaporated. Add ½ cup of simmering broth and stir until the broth is almost evaporated. Then add another ½ cup of broth. Stir in Rumi Spice saffron and basil. Continue adding broth a ½ cup at a time and stir until the liquid has evaporated and the rice is almost al dente. It will be about 20 minutes.
Now you can stir in clams, flaked salmon, and a ½ cup of broth. Stir until the liquid evaporates. Season with salt and pepper. Stir in a ½ cup broth and stir vigorously. Remove from heat before the liquid has completely evaporated.
Serve and divide equally between shallow bowls. You can choose to Sprinkle with Parmesan cheese (optional).
Recipe Note
You can experiment with other seafood in the dish as well like shrimp and crab meat.
