Clam Risotto with Grilled Shrimp
**From SAVEUR Issue #164** Clam juice amplifies this creamy risotto adapted from a dish at Newport, Oregon's Ocean Bleu @ Gino's.
Yield: serves 4
- 5 cups homemade fish stock or store-bought
- 3 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1 cup Arborio rice
- 1⁄4 cup dry white wine
- 1 1⁄2 cups packed baby spinach
- 1⁄3 cup clam juice
- 1⁄4 cup grated parmesan
- 1⁄4 cup heavy cream
- 20 hard-shell clams, such as littleneck or Manila, scrubbed
- Kosher salt and freshly ground black pepper, to taste
- 16 raw jumbo shrimp, peeled and deveined, tails on
- 1 1⁄2 tsp. paprika
- 1⁄4 tsp. cayenne
- Lime wedges, for serving
- Heat stock in a 2-qt. saucepan over medium heat. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic and shallot; cook until soft, 3–4 minutes. Add rice; cook until lightly toasted, about 4 minutes. Stir in wine; cook until evaporated, 1–2 minutes. Add 1⁄2 cup warm stock; cook, stirring, until absorbed, about 2 minutes. Continue adding stock, 1⁄2 cup at a time and cooking until absorbed before adding more, until rice is tender and creamy, about 16 minutes total. Stir in spinach, clam juice, parmesan, cream, clams, salt, and pepper. Cook, covered, until clams open, 5–7 minutes.
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Season shrimp with paprika, cayenne, and salt; grill, flipping once, until slightly charred and cooked, 3–5 minutes. Divide risotto between 4 plates; top with shrimp and serve with lime wedges.