Risotto ai Frutti di Mare

Name: Risotto ai Frutti di Mare (Seafood Risotto)
Yield: 6 people
Cuisine: Italian
Ingredients: 1 carrot, coarsely chopped; 1 kg mussels, bearded, scraped and checked for dead ones (open); 1 pinch saffron (12 stamens), infused in a little stock; 1 bottle dry white wine; 2 garlic cloves, peeled and minced; 1 large handful parsley leaves, chopped (keep the stalks for the stock); 500 g vongole veraci (palourde clams, optional); 4 tbsp good olive oil; 500 g Greenland shell-on prawns; 500 g squid, cleaned and cut into bite-size pieces; 1 onion, peeled and finely chopped; 1 bay leaf; 300 g arborio rice; 2 celery sticks, coarsely chopped; 1 onion, peeled and coarsely chopped; 2 tbsp tomato paste

Seafood Risotto

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

I first ate this splendid southern Italian rice dish in the courtyard of a handsome villa in Positano.

Ingredients

300 g arborio rice
1 kg mussels, bearded, scraped and checked for dead ones (open)
500

Europe
Italy
Positano
Fish course
Starter
Pescatarian
Mediterranean

Method

To start the stock, put the mussels in a wide, lidded pan (they must not be stacked more than 2 shells deep). Add the whole bottle of wine, cover and bring to the boil over a high heat. Give them a shake and continue cooking fiercely until the mussels open. Pour the lot through a colander into a bowl and leave to drain and cool.

Next, peel and behead the prawns (reserve the tails in the