Seafood and Bay Leaf Risotto

Instructions

1. 1

   Peel the shrimp. Keep the shells for the broth. Coarsely chop the shrimp and set aside in the refrigerator.

2. 2

   In a large saucepan, lightly brown the garlic and pepper flakes in the oil. Add the clams and bay leaves and continue cooking for about 1 minute. Add about 250 ml (1 cup) of the broth and bring to a boil. Cover and simmer until the clams have opened, about 5 minutes. Remove the clams from the broth (discard any that did not open). Set aside in a warm bowl.

3. 3

   Add the shrimp shells and the remaining chicken broth to the clam broth. Bring to a boil and simmer for about 5 minutes. Line a sieve with a sheet of paper towel or cheesecloth. Strain the broth into a small saucepan and keep warm. Discard the shells.