Saturday, 30 March 2013

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.         

No comments:

Post a Comment