Risotto di Mare (Seafood Risotto)

1 onion, finely diced

2 celery sticks, fine diced

1 red pepper, cored and fine diced

olive oil

15 mussels, cleaned

15 clams, cleaned

150ml white wine

100g prawns, shelled

1 litre fish stock

100g squid, cleaned and cut into rings

500g  risotto rice

extra virgin olive oil

chopped fresh flat-leaf parsley

juice of 1 lemon

 

 

Place a large heavy bottom pan over a medium heat and fry the onion, celery and red pepper in a  in a glug of olive oil until soft but not coloured, about 5 minutes. Add the mussels, clams and the wine, cover and steam for a few minutes until they open. Remove the mussels and clams from the pan, discarding any that remain closed. Working quickly, extract the mussel meat from the shells. Reserve the meat and a few shells for decoration, discarding the rest.

To the same pan add the squid, prawns and the clam and mussel meat. Add the rice, stirring so that it is coated with the oil. Add the simmering stock, one ladle after another, as it is absorbed by the rice. It should be cooked in about 20–25 minutes.

 

Just before serving add the chopped parsley and stir through.

Serve with a little extra virgin olive oil and a few drops of lemon juice.