Creamy saffron-infused risotto loaded with plump shrimp, tender calamari, sweet clams, and mussels—this dish is elegance in a bowl. It’s luxurious, comforting, and perfect for a cozy evening in. Pair it with a glass of crisp white wine... and if you're feeling extra, round out the plate with Zina’s Italian Chickpea Salad for a fresh, vibrant contrast.

Ingredients

• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups seafood or vegetable broth, warmed
• 1/2 onion, finely chopped
• 2 tbsp olive oil
• 1 pinch saffron threads
• 1/2 cup grated Parmesan
• 1 tbsp butter
• 200g mixed seafood (shrimp, mussels, clams, squid)
• Salt & pepper to taste
• Fresh parsley, for garnish

Directions

1. Infuse the Broth – Warm the broth in a saucepan, add saffron threads, and let it steep gently. Keep it hot while cooking.
2. Sauté the Base – In a large pan, heat olive oil and cook the chopped onion until translucent. Add the Arborio rice and stir for 1–2 minutes to toast slightly.
3. Deglaze & Build Flavor – Pour in white wine, let it absorb completely, then add hot broth one ladle at a time, stirring constantly until creamy and al dente.
4. Cook the Seafood – While rice is cooking, sauté seafood in a separate pan with a touch of oil until just cooked through.
5. Finish the Risotto – Stir in butter, Parmesan, salt, and pepper. Fold in the cooked seafood and garnish with parsley.

Chef’s Tip: Use the best saffron you can find—it makes all the difference. And don’t overcook the seafood! Tender is divine.

✨ Complete the meal with Zina’s Italian Chickpea Salad for a light, refreshing side.