No-Stir

Risotto

with Shrimp & Clams

HANDS-ON TIME

30 MIN

TOTAL TIME

1 HR 5 MIN

Serves 4

My sister-in-law, Melissa, is a die-hard risotto fan. She is always busy running around after her two little girls, Bree and Maddie, so I feel like it must be calming for her to stand still and focus on one thing for an extended period of time. I can’t find that same sort of Zen. Anyone who knows me knows that I’m a little (ahem, very!) impatient. I like fast results that satisfy my need for immediate gratification. That’s why I created this no-stir take on risotto that lets me gather my ingredients and compose a salad while the rice cooks.

• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 large onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1 (16-ounce) package Arborio rice (2½ cups)
• ¾ cup dry white wine
• 7 cups low-sodium chicken broth
• 1 cup grated Parmesan cheese
• 2 teaspoons finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 20 medium shrimp, peeled and deveined
• 20 small littleneck clams, scrubbed
• Chopped fresh parsley or tarragon, for sprinkling

Preheat the oven to 350°F.

In a large enameled cast-iron casserole or a Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion and a generous pinch each of salt and pepper. Cook, stirring occasionally, until softened but not browned, about 7 minutes. Add the rice and cook, stirring, until translucent, about 2 minutes. Add the wine and simmer until evaporated, about 2 minutes. Add 5 cups of the chicken broth and bring to a boil over high heat. Cover the casserole and bake in the oven for about 20 minutes, until the rice is tender and the broth has been absorbed.

Add the Parmesan, lemon zest, lemon juice, and the remaining 2 cups broth to the rice. Stir vigorously until creamy, about 2 minutes. Season the risotto with salt and pepper. Nestle the shrimp and clams evenly in the rice, cover, and bake for 15 to 20 minutes more, until the shrimp are pink and the clams open; discard any clams that do not open. Drizzle with olive oil and sprinkle chopped parsley or tarragon on top. Serve right away.