Seafood risotto
Serves: 4
Ingredients
- 36 fresh mussels
- 150g squid, thinly sliced
- 900ml fish stock
- 50g butter
- 1 tbsp olive oil
- 1 white onion, chopped
- 1 clove garlic, crushed
- 300g Arborio risotto rice
- 120ml white wine
- 50 parmesan cheese
- juice ½ lemon
- 450g prawns, peeled
Method
- Wash and clean the mussels. Open by placing in a pan with a little water, cover tightly and put over a high heat. When open, strain, remove the meat from all but 16 shells, and set aside. Wash and clean the squid, removing any transparent bone. Cut into rings and tentacles in half. Heat the stock in a pan and leave on the hob to simmer.
- In a large pan, melt the butter and oil, add the prawns and squid and sweat for 1-2 mins. Remove with a slotted spoon and set aside, leaving as much butter and oil in the pan as possible.
- Now add the onion and garlic and sweat for 3 mins. Add the rice and mix well. Add the wine and bring to a simmer for 2 mins. Add a ladleful of the simmering stock and stir until it is absorbed, then repeat, stirring continuously until all the liquid is absorbed and the rice is tender. Five minutes before the end of cooking, add lemon juice, cheese and mix well, then stir in the seafood. Cook for 5 mins more. Season and serve.
