- 1 cup (250 mL) dry white wine
- 2 bay leaves
- 1 stalk celery, chopped
- 3 sprigs parsley
- 1/4 tsp (1 mL) black pepper
- 4 dozen littleneck clams, or 6 dozen Manila clams, or 2 lb/1 kg mussels cleaned and debearded
- Pinch saffron threads (optional)
- 1-1/2 tbsp (22 mL) olive oil
- 1-1/2 tbsp (22 mL) butter
- 1/3 cup (75 mL) minced shallots
- 2 cloves garlic, minced
- 1-1/2 cups (375 mL) arborio rice
- 1/3 cup (75 mL) chopped flat-leaf parsley
In saucepan, bring wine, bay leaves, celery, parsley, black pepper and 1 cup/250 mL water to boil; add clams and cook, covered, until shells open.
Reserving liquid, drain. When cool enough to handle, remove clams from shells. To reserved liquid, add enough water to make 5 cups/1.25 L; bring to gentle simmer and maintain over low heat.
Into small heatproof bowl, pour 2 tbsp/30 mL boiling water over saffron (if using); set aside.
In saucepan, heat oil and butter over medium heat; fry shallots and garlic until softened, about 2 minutes. Add rice; fry, stirring, until rice has absorbed fat and grains are translucent with white centres, about 3 minutes.
Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time, adding saffron with last addition of stock and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.
Stir in clams, parsley and 1/4 cup/60 mL of the stock; stir until clams are heated through, about 1 minute. Serve immediately.
Makes 4 main-course dinner servings, or 6 first-course or lunch servings.