Shellfish risotto

Yield: 4 servings

Measure Ingredient
1 kilograms Mussels; cleaned
200 millilitres Dry white wine
600 millilitres Fish stock; (home-made or from a
\N \N ; carton)
3 tablespoons Extra virgin olive oil
750 grams Chilled unsalted butter; diced 1 onion,
\N \N ; finely chopped
2 \N Garlic cloves; finely chopped
1 \N 2 1/2 cm pie fresh root ginger; peeled and finely
\N \N ; grated
1 \N Red chilli; seeded and finely
\N \N ; chopped
350 grams Arborio rice or other rice suitable for
\N \N ; risotto
1 pinch Saffron stamens; soaked in 1 tbsp
\N \N ; warm water
225 grams Squid; cleaned and sliced
225 grams Uncooked peeled tiger or Dublin Bay
\N \N ; prawns
2 \N Plum tomatoes; seeded and diced
2 tablespoons Chopped fresh basil and flat-leaf
\N \N ; parsley
\N \N Salt and freshly ground black pepper

Place the mussels in a pan with 50ml/2fl oz of the wine. Cover tightly and cook over a high heat for a few minutes, shaking occasionally, until they have opened - discard any that do not. Strain through a sieve. Remove the meat from mussels and reserve. Place the stock in a pan and pour in the cooking liquor, leaving behind any grit - you should have 300ml/half pint in total. Bring to a gentle simmer.

Heat two tablespoons of the oil and 25g/1oz of the butter in a saut‚ pan.

Add the onion, garlic, ginger and chilli and cook for about 5 minutes until softened but not browned. Stir in the rice and cook for a few minutes until nutty and perfumed. Add the remaining wine and allow to bubble away, stirring. Add a ladleful of the stock and cook gently, stirring, until absorbed.

Continue to add stock in this way, adding the saffron mixture after about 10 minutes - the whole process takes 20-25 minutes until the rice is tender but 'al dente'. Heat the remaining tablespoon of oil in a wok. Add the squid and prawns and stir-fry for 1-2 minutes, then add the tomatoes, herbs and reserved mussel meat, toss together and remove from the heat. About 2 minutes before the risotto is cooked fold in the shellfish mixture and then fold in the remaining butter, stirring until emulsified. Serve at once.

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