- 1/2 cup coarsely chopped pitted brine-cured green olives
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
- 1 1/2teaspoons grated lemon peel
- 2 cups chicken stock or canned low-salt chicken broth
- 1/4 teaspoon saffron threads
- 2 tablespoons extra-virgin olive oil
- 1/4 cup chopped shallots
- 1 cup arborio (sometimes labeled risotto) rice or medium-grain white rice
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 cup bottled clam juice
- 20 mussels, scrubbed, debearded
- 12 little neck clams, scrubbed
- 12 uncooked large shrimp, peeled, deveined, tails left intact, if you peel them your self save the shells
- 3/4 cup chopped tomatoes, I use roma but you can use any type you like as long as they aren't the 'sweet' type
- 1/4 cup sliced green onions
Mix all the ingredients together in a small bowl and set aside for at least 2 hours for the flavors to blend.
Bring stock and saffron to simmer in medium saucepan, if you kept the shrimp shells add them to the stock & simmer until the shells turn pink (This step adds some extra oomph to the stock). Remove from heat, remove the shells, if used, and cover to keep warm.
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. Do not try and short on this step, if you add all the stock at once it won't absorb properly and you'll have a soupy mess instead of risotto. Add clam juice, mussels, little neck 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.