Seafood risotto

Seafood risotto

Risotto alla marinara

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 large onion
6 tablespoons olive oil
20 mussels, cleaned, (see note)
150ml white wine
100g scampi or large prawns, shelled
100g baby octopus or squid
170g cooked shrimps, shelled
500g vialone nano rice
extra virgin olive oil
1 lemon, juiced

Fish stock

Quantity Ingredient
1.5 litres water
1 small onion
1 carrot
a few celery leaves
a few parsley leaves
2 red mullet, about 150g each
1 lemon sole, about 300g

Method

  1. Bring the water for the stock to the boil with the onion, carrot, celery and parsley leaves and boil for 15 minutes. Add the red mullet and sole and poach gently for a further 10 minutes. Remove the fish from the stock and fillet, discarding the bones, heads and skin. Set the fish flesh aside. Remove the flavourings from the fish stock and keep at a simmer.
  2. Fry the onion in a large pan in the olive oil until soft, about 5 minutes. Add the mussels and the wine, cover and steam for a few minutes until the mussels open. Remove the mussels 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.
  3. To the same pan add the scampi or prawns, octopus or squid, shrimps and the reserved fish flesh and mussel meat. Add the rice, stirring so that it is coated with the oil. Add the simmering stock, ladle by ladle, as it is absorbed by the rice. The rice should be cooked in about 20–25 minutes.
  4. Serve with a little extra virgin olive oil and a few drops of lemon juice.

Note:

  • To clean mussels or clams, scrub them well with water to get rid of sand and barnacles. Pull and cut away any stringy beards. Discard any that do not close when tapped, as they are probably dead. Wash again.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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