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1
Saute onions in hot oil in heavy-bottomed pot large enough to hold all ingredients.
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2
Meanwhile, drain liquid from oysters or clams and add the stock.
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3
Heat mixture and keep warm.
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4
When onions are soft, add wine and cook over high heat until liquid has evaporated.
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5
Add rice and cook, stirring, until rice is coated. Add about a cup of simmering stock to the rice along with the thyme and saffron and cook over high heat, stirring often, until the liquid has been absorbed into the rice, stirring almost continuously.
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6
You may not need all the liquid.
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7
If using clams, and they are large, cut in half or smaller.
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8
If scallops are large, cut in half.
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9
If shrimp is uncooked, add along with the oysters, clams and scallops to risotto about three minutes before it is ready.
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10
Add salt and pepper.
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11
Stir and continue to cook.
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12
If shrimp is cooked and large, cut in halves or thirds.
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13
Add one minute before risotto is ready, just long enough to heat through. Yields 4 servings.
