Seafood Risotto Our Seafood Risotto recipe is overflowing with mussels, clams and calamari. With fresh thyme, garlic and a subtle touch of white wine, you'll savor every delicious bite and keep going back for more. Garlic cloves, dry white wine, fresh thyme, and crushed red pepper create a delicious, unique flavor profile. 6 Servings 0 peopleloved this print Ingredients Directions Ingredients 1 can (7.5 ounce) minced clams 1 can (15 ounce) diced tomatoes 4 tablespoons Bertolli® Olive Oil Light Taste, divided 10 mussels,, scrubbed well 10 clams,, scrubbed well 1 cup sliced calamari (body & tentacles) 2 cups fish, chicken or vegetable broth 1/2 cup chopped onion 2 cloves garlic, minced 2 cups arborio rice 1/3 cup dry white wine 1 teaspoon salt 1 tablespoon fresh thyme leaves, 1/2 teaspoon crushed red pepper 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley,, for garnish Bertolli® Extra Virgin Olive Oil Rich Taste, for finishing Directions Step 1: Drain tomatoes and canned clams, reserving liquid. Set tomatoes and clams aside. Combine reserved liquids in large measuring cup. Add enough broth to make 3 cups. Step 2: Heat 2 tablespoons pure olive oil in medium saucepan on medium heat. Add whole mussels and clams. Cook and stir 3-4 min. or until shells open. Step 3: Add calamari, canned clams and tomatoes. Cook and stir 3 min. Remove mixture from saucepan. Discard any unopened shellfish. Step 4: Heat remaining 2 tablespoons oil in same saucepan on medium heat. Add onion and garlic; saute until onions are just tender but not browned. Step 5: Stir in rice, wine, salt, thyme and red pepper. Cook until almost no liquid remains, stirring often. Step 6: Add broth mixture 1/2 cup at a time, stirring constantly, until rice is tender and creamy. Remove from heat. Step 7: Stir in cheese and seafood mixture; cover. Let stand 2 min. Sprinkle with parsley and drizzle lightly with Bertolli® Extra Virgin Olive Oil just before serving. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
