Seafood Risotto

Ingredients

6 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
2 shallots, chopped
24 Manila clams
12 ounces calamari or cuttlefish, sliced into 1⁄2-inch rings
12 small razor clams (New Zealand cockles can be substituted)
24 small mussels
6 langoustines or large prawns (bottom tail casing removed)
1 pint vine-ripened cherry tomatoes
4 cups Arborio rice
2 cups white wine
6 ounces heavy cream
2 pinches dried oregano
18 basil leaves, torn
1⁄2 cup chopped Italian parsley

Instructions

Heat the olive oil in a 14-inch sauté pan over medium heat, and cook the garlic and shallots until golden. Add all the seafood and the tomatoes, and cook until the clams and mussels just open, about 3 minutes. Remove all the seafood from the pan, leaving the liquid and tomatoes.

Bring to a boil, then add the rice and white wine, and cook over medium-high heat, stirring continuously. Add a cup of water as the liquid is absorbed, adding more to keep the rice at a thick, soupy consistency. Continue stirring until the rice is al dente, about 15 minutes. Return the shellfish to the pan, add the cream and the oregano, and season to taste with salt and pepper. Stir until hot, about 1 minute. Then add the basil and parsley, and plate immediately.

(Published 2003)