Pesce Risotto with Saffron

Ingredients

• 1 quart your favorite chicken broth
• 1/2 teaspoon saffron threads crumbled (about 40 little threads)
• 24 clams (I used Littleneck)
• 1 1/2 cups cooked Smoked Andouille sausage, thinly sliced
• 3/4 pound rock shrimp (any shrimp will do here)
• 1 cup olive oil
• 1 garlic clove, peeled and crushed
• 1 thyme sprig
• 1 cup onion, chopped fine
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 3/4 teaspoon smoked paprika
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups Arborio rice
• 1/2 cup white wine
• 3 tomatoes
• 2 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese
• juice from 1/4 lemon (if needed)
• 2 tablespoons chopped Italian parsley

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