- 2 Quart Saucepan with Cover
- 10 ½ Skillet
- 4 Quart Saucepan
- 2 ½ cups chicken broth
- 1 cup chopped onion
- 1 ½ tablespoons butter
- 2 tablespoons olive oil
- 4 ounces Arborio (or other short grain rice)
- 1/3 cup dry white wine
- 1 garlic clove, minced
- ½ small zucchini, chopped
- ½ tomato, peeled and chopped
- ½ (6 ounce) can chopped calms
- 1/3 cup fresh mushrooms
- 1/6 cup minced parsley
- 4 ounces shrimp, peeled and deveined
- 2 ounces crab meat
- 1/8 cup grated Parmesan cheese
- Pinch of dried oregano
- Pinch of salt and fresh ground pepper
Bring the chicken broth to a boil in the 2 quart saucepan. Cover and reduce heat to low; maintain at a simmer. Sauté ¼ cup onion in ½ tablespoon of butter and 1 tablespoon olive oil in the skillet for 4 to 5 minutes or until tender. Add the rice and ½ the dry white wine. Cook over medium heat until most of the wine is absorbed. Add the heated chicken broth to the rice mixture in the 4 quart saucepan ½ cup at a time, cooking until most of the chicken broth is absorbed after each additional and stirring frequently; some chicken broth may remain. Keep the rice warm.
Sauté the garlic and remaining onion in the remaining butter and olive oil in the skillet for 4 to 5 minutes or until tender. Add the zucchini and tomato. Sauté for 1 minute longer. Drain the clams, reserving the liquid. Add left over wine, the reserved clam liquid, mushrooms, parsley, oregano, salt and pepper to the skillet to bring to a boil. Reduce the heat and simmer for 8 minutes. Stir in the shrimp. Cook for 4 minutes. Add the crab meat and clams and cook for 1 minute longer.
Add the seafood mixture to the rice. Cook, uncovered, until heated through.
Sprinkle with cheese and serve