Reviewed: Dec. 31, 2011

Very good. Since I'm not a fan of clams I used chicken broth, crabmeat and scallops (which were cooked in wine and garlic). I also added in chopped green peppers and topped with asparagus, diced tomatoes and shredded parmesan. Next time I'll use shrimp in place of crabmeat.

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Reviewer:

LKane

Reviewed: Dec. 18, 2011

Turned out Fantastic! Very easy to make. Took the stress out of making Risotto! I added cooked peeled shrimp, frozen peas, and 1 t chopped garlic to the recipe. Will definitely make again!

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Reviewer:

Serena (MI)

Cooking Level: Expert

Home Town: Napoleon, Ohio, USA

Living In: Rochester, Michigan, USA

Reviewed: Nov. 14, 2011

This was a good recipe with the twists my hubby and I made. The trick is to use really good stock. We used chicken stock instead of water, and used this to cook 15 fresh clams in their shell, along with the shells from about 10 prawns. We then removed and discarded the shells and added the cooked clams to the canned clams and poured the liquid from the canned clams into the stock. We substituted the saffron and basil for 1 tsp of Old Bay seasoning. We added 2 c. chopped spinach and substituted salmon for 10 prawns and 10 scallops. We added these along with 1 cup grated fresh parmesan cheese with the clams when the risotto was almost ready. Belissimo!

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Reviewer:

Steff

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Carlsbad, California, USA

Reviewed: May 4, 2011

Made this for a special "date night" dinner. We both loved it. My husband said, "Well you're gonna have to make this again". Actually he is making it this weekend for Mother's Day for me. I used shrimp instead of clams since he doesn't like them and added a few sprinkles of crab & shrimp seasoning since most people said it was missing something. It had a nice little kick in the back of the throat. Can't wait for Sunday!!

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Reviewer:

Dorothy J.

Cooking Level: Intermediate

Reviewed: Aug. 20, 2009

Loved it! We added a bunch of asparagus and diced a fresh tomato (about 1 pound) then sprinkled with shaved parmesan just before serving. Divine!

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Reviewer:

greenthumb

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Reviewed: Aug. 10, 2009

I added parmesan cheese and needed to add some more seasoning. But it was pretty good.

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Reviewer:

Amber Sortor

Reviewed: Jun. 10, 2009

I made this risotto for my husband on our one month wedding anniversary and he loved it. It came out perfectly, and was very tasty.

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Reviewer:

smassicotte

Reviewed: Mar. 28, 2009

I followed the recipe exactly and I must say that the end result was very good, but there is something that keeps it from being great. I can't pinpoint what it is, but will try some variations to make it just right. Thanks for the recipe.

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Reviewer:

Zuleika

Reviewed: May 14, 2008

Very good! i would add a little more salmon and/or clams to make it more seafood tasty. I also added spinach which made it a little healthier. An option would be to add some tomatoes too.

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7 users found this review helpful