 | Things You’ll Need: - 5 cups water
- 16 fluid ounces bottled clam juice (2 - 8 ounce bottles)
- 1 (6.5 ounce) can chopped clams, drained, but save the juice
- 1/4 cup butter
- 1 yellow onion, chopped
- 2 cups Arborio rice
- 3/4 cup white wine
- juice from 1 lemon
- 1/2 teaspoon saffron
- 2 teaspoon dried basil
- 1 teaspoon lemon pepper mixture
- 8 ounces cooked flaked salmon
- kosher salt
- ground black pepper
Preparation: Step 1: TIP: The BEST way to make this is to have everything prepared ahead of time. Chop the onion, poor the right measure of wine into a glass, measure the spices and have those ready to go...it will make life a LOT easier. Ok, so you will want to begin by combining water, bottled clam juice, and the juice from canned clams into a medium saucepan. Set over medium-high heat and bring to a boil. Then, reduce heat to low. Step 2: In a large pot, melt the butter over medium heat. Stir in onion, and cook until softened but not brown, stirring occasionally, about 8 minutes. Step 3: Stir in rice, keep stirring for 3 to 5 minutes but do not let rice brown. Step 4: Pour in wine, and cook, stirring, until the wine is evaporated. Step 5: Add 1/2 cup of the clam/water broth, and stir until the broth is almost all evaporated. Then add another 1/2 cup of broth. Step 6: Stir in spices. Continue adding broth 1/2 cup at a time and stirring until the liquid has evaporated until the rice is almost al dente, about 20 minutes. Step 7: When you only have about a cup of the clam/water broth left, stir in clams, flaked salmon, and 1/2 cup broth. Stir until the liquid evaporates. Step 8: Season with salt and pepper to taste. Stir in 1/2 cup broth, and stir vigorously. Step 9: Remove from heat before the liquid has completely evaporated. |