2 ½ cup water
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
freshly ground pepper
1 ½ cup arborio rice, 10 ounces
1 pinch of saffron threads
½ cup dry white wine
1 Tbsp unsalted butter
1 shallot, minced
½ lb cooked shrimp, cut into thirds
½ lb lump crab meat, picked over
2 Tbsp chopped flat-leaf parsley
½ cup mascarpone cheese
1. In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. 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 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and 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 20 minutes total. Season with salt and pepper.
3. Melt the butter in a large skillet. Add the shallot and cook over moderate 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 and mascarpone. Serve immediately.