Directions
Soak rice in 4 cups warm water with lemon overnight for at least 12 and up to 24 hours. Drain.
1. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over medium heat, stirring, until soft and translucent. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 bottle clam juice and cook, stirring constantly, until nearly absorbed. Continue adding the clam juice 1 bottle at a time, stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 25 minutes total. Season with salt and pepper.
2. Melt the butter in a large skillet. Add the shallot and cook over medium heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley. Serve immediately.
Amazing how good this is without the cheese, it didn’t need it at all!