Seafood Risotto
Main course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
This seafood risotto is a true triumph of Mediterranean flavors! Prepared with vialone nano or carnaroli rice, fresh prawns, clams and mussels, it is a rich and tasty dish, perfect for a special dinner or Sunday lunch. The preparation requires a little patience, but the result is guaranteed: a creamy and fragrant risotto, which will win over all your guests. I love it and prepare it often, especially when I want to bring a bit of summer atmosphere to the table. A tip? Use very fresh seafood for an even more intense flavor!
Ingredients (16 ingredients)
-
300 g rice for vialone nano or carnaroli risottos
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200 g prawns
-
300 g clams
-
300 g mussels
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1 clove garlic
-
1 ciuffetto parsley
-
1 bicchiere white wine
-
30 g butter
-
pepper
-
fine salt
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0.5 piece onion
-
1 piece carrot
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1 coste celery
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3 tbsp olive oil
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1.5 l water
-
coarse salt
Preparation (12 steps)
Preparation of the prawns
Clean the prawns: set aside the heads and shells, then cut the back and remove the intestine. Set aside the cleaned prawns.
Preparation of the fish broth
Insert the onion, carrot and celery cut into pieces into the bowl. Chop for 5 Sec./Speed 5.
Sauté the vegetables and shells
Add the olive oil and the heads and shells of the prawns. Sauté for 5 Min./120°C/Speed 1.
Cooking the broth
Add the water and coarse salt. Cook for 30 Min./100°C/Speed 1.
Filter the broth
Filter the broth through a sieve and keep it warm. Clean the bowl.
Opening mussels and clams
In a large pan, heat the olive oil with the garlic in its skin and the parsley. Add the clams and mussels, cover with a lid and let them open. Once opened, shell them and set them aside in a bowl, keeping the filtered cooking water.
Toasting the rice
Insert the rice into the clean bowl and toast for 3 Min./100°C/Speed 1.
Deglaze with wine
Add the white wine and cook for 1 Min./100°C/Speed 1 without the measuring cup to evaporate the alcohol.
Cooking the risotto
Add a ladle of hot broth at a time, stirring gently with the Spatula. Cook for about 15 Min./100°C/Gentle stirring speed, adding broth when needed.
Addition of seafood
Add the prawns, shelled mussels and clams (keeping some aside for decoration) and the filtered cooking water. Cook for 5 Min./100°C/Gentle stirring speed/Reverse.
Stirring
Add the butter and stir for 1 Min./no temperature/Speed 2.
Serve
Serve the risotto hot, garnished with fresh chopped parsley and a few whole mussels and clams.
Finished cooking? Great! 🎉
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Created by
Sara Ferrara
4
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Molluscs
- Celery
- Sulphur dioxide and sulphites
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