Members recipe 
From the Sea · Italian
Tomato Seafood Risotto with Mussels and Clams
Creamy arborio simmered in a saffron-tinted tomato and shellfish stock becomes the base for a generous crown of mussels, clams, shrimp and tender squid rings. Sweet roasted cherry tomatoes and parsley finish a dish that tastes like the Amalfi coast.
Test kitchen note: Use the strained liquid from steaming the mussels and clams as part of your stock. It carries more sea flavor than any bottled broth.
Method 6 steps
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