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1
Heat 1 tablespoon olive oil in heavy large saucepan over medium heat.
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2
Add chopped onion and cook until almost tender, stirring occasionally, about 5 minutes.
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3
Add sausage meat.
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4
Cook until sausage is no longer pink, breaking up with fork, about 5 minutes.
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5
Add clams and mussels.
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6
Increase heat to medium-high, cover and cook until shells open, about 5 minutes.
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7
Transfer clams and mussels to medium bowl, discarding any that do not open.
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8
Cover shellfish and keep warm.
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9
Meanwhile, combine clam juice and saffron threads in small saucepan; bring mixture to simmer.
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10
Reduce heat to low; keep warm.
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11
Add arborio rice to same saucepan that clams and mussels were cooked in and stir 2 minutes over medium heat.
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12
Add dry white wine and cook until wine is evaporated, stirring constantly, about 3 minutes.
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13
Add warm clam juice mixture and simmer until rice is just tender and liquid is creamy, stirring frequently, about 20 minutes.
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14
Mix shrimp, peas and chopped tomatoes into risotto and cook until shrimp are just cooked through, stirring frequently, about 3 minutes.
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15
Season risotto to taste with salt and pepper.
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16
Top risotto with clams and mussels and serve immediately.
