Tomato Seafood Risotto with Mussels and Clams

Method

1. 1

   Step 1: Discard any mussels or clams with cracked shells or that stay open when tapped. Put them in a wide pot with 1/4 cup of the wine, cover, and steam over high heat for 4 to 6 minutes, shaking the pot, until the shells open. Discard any that stay shut.

2. 2

   Step 2: Set the shellfish aside, covered. Pour the pot juices through a fine sieve lined with a paper towel into a saucepan to catch any sand. Add the stock and passata and keep it at a bare simmer.

3. 3

   Step 3: In a heavy, wide saucepan, warm the oil over medium heat and cook the shallots with a pinch of salt for 4 minutes, until soft. Add the garlic and tomato paste and stir for 1 minute, until the paste darkens to brick red.

4. 4

   Step 4: Add the rice and stir for 2 minutes, until the edges of the grains look translucent. Pour in the remaining 1/4 cup wine and stir until it is absorbed.

5. 5

   Step 5: Add the hot tomato stock a ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Keep the risotto at a lively simmer.

6. 6

   Step 6: After 18 to 20 minutes, taste a grain: it should be tender with the faintest bite at the center. The risotto should be loose enough to slump when spooned onto a plate; add a splash more stock if it is stiff.

7. 7

   Step 7: Off the heat, beat in the butter and parsley for 30 seconds, then season. Tuck the shellfish into the pan for 1 minute to rewarm, and serve at once, with a few shells on each plate.

• #gluten-free
• #comfort-food
• #high-protein