Seafood Risotto

Arborio rice cooked with onion, saffron, wine, and clam juice is dressed up with buttery shrimp and crab. Mascarpone cheese elevates the dish's creaminess factor.

3 cups bottled clam juice

2 ½ cups water

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped

Kosher salt

Freshly ground black pepper

1 ½ cups (10 ounces) arborio rice

Pinch of saffron threads

½ cup dry white wine

1 tablespoon unsalted butter

1 shallot, minced

½ pound cooked shrimp, cut into thirds

½ pound lump crabmeat, picked over

½ cup mascarpone cheese

2 tablespoons chopped flat-leaf parsley

Directions at foodandwine.com

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