Seafood saffron risotto with fennel

Instructions

• Combine clam juice with 1 1/2 cups water in a large saucepan. Cover and bring to a boil. Add mussels and salt. Cover and cook until mussels open, about 2 min. Scoop out mussels into a bowl. Discard any that do not open. Set aside. Then reduce heat to low to keep warm.

• Melt butter in a medium saucepan over medium. Add garlic and fennel and cook, stirring frequently, until fennel is soft but not browned, 3 to 4 min. Add rice and stir until glossy, about 1 min. Add wine and saffron. Stir often until rice has absorbed all of the liquid, 1 to 2 min. Add 1/2 cup of broth mixture. Stir often until rice has absorbed most of the liquid, 4 to 6 min. Continue adding broth mixture, 1/2 cup at a time, until absorbed. Keep heat between medium and medium-low so mixture is just simmering. Stir in shrimp with the last 1/2 cup of broth. Continue stirring until rice is just tender to the bite. Discard excess liquid from mussels, then stir into risotto until they warm through, about 3 min. The entire stirring and cooking process will take about 25 to 28 min. Risotto should be slightly saucy but not soupy. Remove from heat. Stir in parsley. Serve immediately.