Tomato Basil Risottowith Clams and Mussels

Heat 2–3 tbsp olive oil in a large, heavy‑bottomed pan over medium heat.

Add the sliced shallot, sliced garlic, and red pepper flakes; sauté for 1 minute until fragrant.

Add the halved cherry tomatoes, season with a pinch of salt, and cook 3–4 minutes until the tomatoes soften and begin to burst.

Transfer the cooked vegetables to a blender, add the basil leaves, and blend until a smooth, creamy puree forms. Set the puree aside.

Return the pan to the heat, add the arborio rice, and toast for about 30 seconds, stirring constantly to coat the grains.

Pour in ½ cup white wine, stir, and let it simmer until the liquid is mostly absorbed (about 30 seconds).

Begin adding the hot vegetable stock, ¾ cup at a time, stirring continuously. Wait until each addition is almost fully absorbed before adding the next. Continue this process for 18–20 minutes, or until the rice is al‑dente and the mixture is creamy.

When the risotto is just about done (about 5 minutes before finishing), stir in the prepared tomato‑basil puree, cubed butter, grated parmesan, and the zest of half a lemon. Mix until the butter melts and the risotto becomes glossy and thick. Adjust seasoning with additional salt or puree if desired.

While the risotto is finishing, place the clams and mussels in a separate lidded pan. Add the juice of the remaining half of the lemon and ¾ cup white wine, cover, and bring to a gentle simmer. Cook 5 minutes, or until all shells have opened; discard any that remain closed.

Remove the seafood pan from the heat. Using a slotted spoon, transfer the cooked clams and mussels onto the risotto, distributing them evenly.

Plate the risotto, drizzle each serving with a little extra olive oil, sprinkle with freshly chopped basil, and finish with a final pinch of lemon zest.

Serve immediately while hot and enjoy.