Saffron Risotto with Clams, Andouille Sausage, and Cherry Tomatoes
I love this risotto because it comes together simply with one pan and is ready in 30 minutes! Saffron and tomato paste add flavor and a vibrant red-orange hue. Plus, there's a ton of exciting ingredients like clams, andouille sausage, fresh herbs, blistered cherry tomatoes and Parmesan cheese.
In the microwave or on the stove in a small pot - heat the chicken stock with the saffron threads.
In a large skillet, warm the olive oil over medium heat. Add the diced onion and sweat along with a pinch of salt until translucent and tender. Add the rinsed and strained rice to the onion and toss around for 2 minutes. Add the wine and simmer until reduced by half.
Add the andouille sausage slices, stirring to coat. Add a ladle of chicken stock (about 1/2 cup) to simmer the rice over low (medium-low) heat. Once the liquid is reduced by half, repeat with another ladle of chicken stock (anywhere from 4-5 times).
When the rice is nearly cooked through (after about 15 minutes), stir in tomato paste, uncooked clams, and two pinches of salt. Continue to simmer with chicken stock until the rice is completely cooked through.
At the last possible moment, fold in freshly grated Parmesan. Garnish with blistered cherry tomatoes (see below) and fresh herbs.
How to Blister Cherry Tomatoes
Heat the oven to 350°F. Spread the cherry tomatoes on a sheet tray and coat with a small amount of olive oil. Sprinkle with salt. Roast for 15 minutes or until the skin blisters.
Notes
Cooking Risotto Perfectly
Sweating the onion means cooking but not browning. For best results, always add salt when cooking with onion.
Use arborio rice because it yields the best creamy texture for risotto.
Always use hot stock (chicken, vegetable, or seafood stock work equally well)
Continue to simmer with small amounts of liquid at a time until the rice is cooked through.
Parmesan gets added only at the very end.
Fresh herbs are used for their aroma at the last second.
Seafood Risotto Variations
This recipe involves cleaning and removing fresh clams from their shells, but you could use any seafood in this risotto.
Shrimp Risotto -
Add raw shrimp to the risotto at the point when the risotto is almost cooked through. Shrimp only need a few minutes of simmering to cook through and will season the rice as they cook.
Scallops -
When the risotto is almost cooked through, add the raw scallops. Scallops take just 4 to 5 minutes to cook!