Seafood risotto
Mussels, clams and prawns, with homemade stock made from the shells: a seaside risotto with a hint of chilli.
A recipe from the ITALAZA kitchen
Preparation 40 min · Cooking 26 min (not counting bringing the water to the boil)
A little longer than planned: 66 min.
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In the kitchen 8 steps
- Soak the clams (400 g) in cold salted water for 30 minutes to purge them, then rinse. Scrub and rinse the mussels (600 g). Discard any broken shells and any that remain open when tapped.
- Peel the prawns (320 g), keeping the heads and shells. Simmer the water (1 l) with the heads and shells for 10 minutes, then strain the stock and keep it warm.
- In a large sauté pan, heat a third of the olive oil (6 tbsp) with the crushed garlic (2 cloves) and chili pepper (1 pinch). Add the mussels and clams, cover and cook over high heat for 4 to 5 minutes, until they open. Discard any that remain closed.
- Remove the shells from most of the shellfish, keeping a few whole for serving, and strain their cooking juices into the stock.
- In the rinsed pan, heat the rest of the oil, add the rice (320 g) and stir for 2 minutes. Pour in the white wine (120 ml) and let it evaporate.
- Add the cherry tomatoes (200 g), then the hot stock one ladleful at a time, stirring, for 15 minutes.
- Add the prawns and shelled shellfish and continue cooking for 2 to 3 minutes, until the prawns are thoroughly pink.
- Remove from the heat, sprinkle with chopped parsley (1 bunch), taste before adding salt, add the whole shellfish and serve immediately.
Cooked rice: cool it quickly and keep it in the fridge.
Tip: Add salt only at the end: the shellfish juices are already salty and are often enough.
Probably contains: crustaceans, sulphites, molluscs · check the labels
Product labels: Gallo Carnaroli Rice, Pinot Grigio delle Venezie Serenissima – Italian Dry White Wine, Il Pomodorino Sole e Napule Cherry Tomatoes, Ca' d'Ò Taggiasca Olive Oil, Riviera Ligure PDO