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