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Ingredients

• 3 cups  bottled clam juice
• 2 1/2 cups  water
• 2 tablespoons  extra-virgin olive oil
• 1   small onion, finely chopped
•   Salt and freshly ground pepper
• 1 1/2 cups  arborio rice (10 ounces)
•   Pinch of saffron threads
• 1/2 cup  dry white wine
• 1 tablespoon  unsalted butter
• 1   shallot, minced
• 1/2 pound  cooked shrimp, cut into thirds
• 1/2 pound  lump crab meat, picked over
• 2 tablespoons  chopped flat-leaf parsley
• 1/2 cup  mascarpone cheese

Description

In A Medium Saucepan, Combine The Clam Broth And Water And Bring To A Simmer. Keep Warm.

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