Risotto with Clams, Mussels, Shrimp and Squid


8 oz raw shrimp
2 garlic cloves, halved
1 lemon, sliced
8 oz live mussels, scrubbed and debearded
8 oz live clams, scrubbed
2-1/2 cups water
4 oz butter
1 tbsp olive oil
1 onion, finely chopped
2 tbsp chopped fresh flat-leaf parsley
generous 1-5/8 cups risotto rice
1/2 cup dry white wine
8 oz cleaned raw squid, cut into small pieces, or squid rings
4 tbsp Marsala
salt and pepper


  1. Shell the shrimp, reserving the head and shells. Cut a slit along the back of each and remove the dark vein. Wrap the heads and shells in a square of cheesecloth and pound with a pestle or a rolling pin, reserving any liquid they yield.
  2. Place the garlic, lemon, mussels, and clams in a pan and add the wrapped shells and any reserved liquid. Pour in the water, cover tightly, and bring to a boil over high heat. Cook, shaking the pan frequently, for 5 minutes until the shellfish have opened. Discard any that stay closed.
  3. When cool enough to handle, remove the clams and mussels from their shells and put in a bowl.
  4. Strain the cooking liquid through a cheesecloth-lined strainer into a measuring cup. Make up the amount of liquid to 5 cups with water.
  5. Pour this liquid into a pan. Bring to a boil, then reduce the heat and keep simmering gently over low heat while you make the risotto.
  6. Melt 2 tablespoons of the butter with the olive oil in a deep pan. Add the onion and half the parsley and cook over medium heat, stirring occasionally, for 5 minutes, or until softened.
  7. Reduce the heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent.
  8. Add the wine and cook, stirring constantly, for 1 minute until reduced.
  9. Gradually add the hot stock, a ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes, or until all the liquid is absorbed and the rice is creamy.
  10. About 5 minutes before the rice is ready, melt 2 oz of the remaining butter in a heavy-bottom pan. Add the squid and cook, stirring frequently, for 3 minutes, then add the reserved shrimp and cook for an additional 2-3 minutes, until the squid is opaque and the shrimp have changed color. Stir in the Marsala, bring to a boil, and cook until all the liquid has evaporated.
  11. Stir the squid, shrimp, mussels, and clams into the rice. Add the remaining butter and parsley, and season to taste with salt and pepper. Heat through briefly and serve at once.

Makes 4 servings.

Source: Risotto