Shellfish Risotto Recipe

Name: Shellfish Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 pounds mussels cleaned; 7/8 cup dry white wine; 2 9/16 cups fish stock home-made or from a carton; 3 tablespoons extra-virgin olive oil; 3 5/16 cups unsalted butter; 1 onion; 2 garlic cloves finely chopped; 1 fresh root ginger 2 1/2 cm pie, peeled and finely grated; 1 red chilli seeded and finely chopped; 1 3/4 cups arborio rice; 1 tablespoon warm water; 7 15/16 ounces squid cleaned and sliced; 7 15/16 ounces Dublin Bay prawns or Uncooked peeled tiger; 2 plum tomatoes seeded and diced; 2 tablespoons fresh basil Chopped, and flat-leaf parsley; salt; freshly ground black pepper

Servings: persons

2 1/4 pounds mussels cleaned
7/8 cup dry white wine
2 9/16 cups fish stock home-made or from a carton
3 tablespoons extra-virgin olive oil
3 5/16 cups unsalted butter
1 onion
2 garlic cloves finely chopped
1 fresh root ginger 2 1/2 cm pie, peeled and finely grated
1 red chilli seeded and finely chopped
1 3/4 cups arborio rice
1 tablespoon warm water
7 15/16 ounces squid cleaned and sliced
7 15/16 ounces Dublin Bay prawns or Uncooked peeled tiger
2 plum tomatoes seeded and diced
2 tablespoons fresh basil Chopped, and flat-leaf parsley
salt
freshly ground black pepper

1
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.
2
Heat two tablespoons of the oil and 25g/1oz of the butter in a saute pan.
3
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.
4
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.

1864

kcal

Calories

165

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/4 pounds mussels cleaned, 7/8 cup dry white wine, 2 9/16 cups fish stock home-made or from a carton, 3 tablespoons extra-virgin olive oil, and more.

Yes, Shellfish Risotto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shellfish Risotto

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