Seafood Risotto

adapted from: Risotto (Williams-Sonoma Kitchen Library, Vol 42)

32 leaves of spinach
1 cup bottled clam juice
3 cups vegetable stock
1/2 tsp saffron threads
pinch of salt
1/4 cup butter
1 small onion, finely chopped
1½ cups Arborio rice
1 cup dry white wine
1 tbsp dry Marsala wine
ground pepper, to taste
2 tbsp lemon juice

imitation lobster pieces, to taste
sea scallops, to taste
baby shrimp, to taste

• Rinse spinach, clean well, and remove stems. Set aside 32 leaves in a damp kitchen towel.
   
• Pour the clam juice and water into a saucepan and bring to a simmer. Keep hot.
   
• Place the saffron threads and a pinch of salt in a large metal spoon and hold over heat until warmed, just a few seconds. Place in a small bowl and add 1/2 cup of the hot clam liquid. Set aside.
   
• In a large, heavy saucepan over medium-low heat, melt the butter. Sauté the onions for 4-5 minutes. Add the rice and stir "until white spots appear in the center of the grains" (?), about 1 minute. Add the white wine, adjust heat to maintain simmer, and cook, stirring constantly, for 3-4 minutes. Add the saffron broth and stir until absorbed, about 2 minutes longer.
   
• Add a 1/2 cup of the hot liquid and stir constantly until absorbed. Continue adding liquid, a ladleful at a time and stirring constantly, until the rice is just tender but slightly firm in the center and the mixture is creamy, about 25 minutes longer.
   
• Meanwhile, sear the scallops (3 minutes per side). Thaw the shrimp if required.
   
• Add the seafood to the risotto. Stir in the Marsala and season with salt and pepper. Mix in the lemon juice.
   
• Serve each serving on a bed of eight spinach leaves.
   

Serves 4

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