INGREDIENTS
3 cups
Clam, bottled juice
1/2 lb
Lump crab meat
1/2 lb
Shrimp, cooked
2 tbsp
Flat-leaf parsley
1
Onion, small
1
Shallot
1 1/2 cups
Arborio rice
1 pinch
Saffron threads
1
Salt and freshly ground pepper
2 tbsp
Olive oil, extra-virgin
1 tbsp
Butter, unsalted
1/2 cup
Mascarpone cheese
1/2 cup
White wine, dry
2 1/2 cups
Water