- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1/2 pound hot Italian sausages, casings removed
- 1 pound clams, scrubbed
- 1/2 pound mussels, scrubbed, debearded
- 4 8-ounce bottles clam juice
- 1 teaspoon saffron threads
- 2 cups arborio rice or medium-grain rice
- 1/2 cup dry white wine
- 1/2 pound uncooked medium shrimp, peeled, deveined
- 1 10-ounce package frozen peas, thawed
- 2 large plum tomatoes, seeded, chopped
- Heat 1 tablespoon olive oil in heavy large saucepan over medium heat. Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes. Add sausage meat. Cook until sausage is no longer pink, breaking up with fork, about 5 minutes. Add clams and mussels. Increase heat to medium-high, cover and cook until shells open, about 5 minutes. Transfer clams and mussels to medium bowl, discarding any that do not open. Cover shellfish and keep warm.
- Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer. Reduce heat to low; keep warm.
- Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat. Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes. Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
- Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes. Season risotto to taste with salt and pepper. Top risotto with clams and mussels and serve immediately.